Seminars: Trey Garza and Tori Trbovich

"Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles?" & "Tori Trbovich: Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content"

The AS8885 – Animal Products seminars. The students will place a special emphasis on the research methods used in their chosen study.

Trey Garza: Do sarcomere length, collagen content, pH, intramuscular fat and desmin degradation explain variation in the tenderness of three ovine muscles? (Starkey et al. 2016)

Tori Trbovich: Selection for increased muscling in Angus cattle did not increase the glycolytic potential or negatively impact pH decline, retail colour stability or mineral content (McGilchrist et al. 2016)