Main content

Making beef tender with vitamins E and C

Show full item record

Title: Making beef tender with vitamins E and C
Author: Archile-Contreras, A.C.; Cha, M.C.; Mandell, I.B.; Miller, S.P.; Purslow, P.P.; Institute for Community Engaged Scholarship
Abstract: Vitamin E is an important factor that could affect meat quality. Col-lagen is a major connective tissue protein. It contributes to determin-ing the textural properties, tough-ness, and tenderness of meat. Maximum collagen turnover is as-sociated with improved meat ten-derness.
Description: Clear Language Research Summaries are a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph. Project partners include the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. On the Web: www.csahs.uoguelph.ca/pps/clear_research
URI: http://hdl.handle.net/10214/3719
Date: 2012-06-11


Files in this item

Files Size Format View
Purslow making ... with vitamins E and C.pdf 177.8Kb PDF View/Open

This item appears in the following Collection(s)

Show full item record