Effect of calcium chloride concentration multi-level injection on improving beef tenderness from draught cattle

• Main Authors: Leangwunta V., Jaturasitha S., Thirawong P., Verasilp T., Ter Meulen U.
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-33947386691&partnerID=40&md5=14b699f387929eb3c8523f74a4f19066; http://cmuir.cmu.ac.th/handle/6653943832/254
• Institution: Chiang Mai University

The study of calcium chloride concentration level 0, 200, 300 and 400 mM injection for improved meat quality of beef muscle from 8 cattle were older than 5 years old. The 2 x 4 factorial in CRD were designed in this experiment. The meat quality in order to beef tenderness improvement in terms of she...