Effect of calcium chloride concentration multi-level injection on improving beef tenderness from draught cattle
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...
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| Main Authors: | , , , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33947386691&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62008 |
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| Institution: | Chiang Mai University |
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