Evaluation of Meat Color and Physiochemical Characteristics in Forequarter Muscles of Holstein Steers
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201536553387148.pdf
Reference30 articles.
1. Growth- and breed-related changes of marbling characteristics in cattle1
2. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
3. DETERMINATION OF COLLAGEN CROSSLINKS IN ROCKFISH SKELETAL MUSCLE
4. Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles
5. Chemical composition and cooking properties of beef forequarter muscles of Mexican cattle from different genotypes
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