1. A preliminary investigation of the contribution of different tenderness factors to beef loin, tri-tip and heel tenderness. (December 2020) Authors: Chun, C.K.Y.; Wu, W.; Welter, A.A.; O'Quinn, T.G.; Magnin-Bissel, G.; Boyle, D.L.; Chao, M.D. Journal: Meat science Issue: Volume 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗