Reduction of Ageing Time of Bovine Meat by Intermittent Thermal Treatments
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1081/JFP-200048036
Reference33 articles.
1. Consumer evaluation of beef of known categories of tenderness.
2. Post-Mortem Changes in Physical and Chemical Properties of Bovine Muscle
3. A muscle hypertrophy condition in lamb (callipyge): characterization of effects on muscle growth and meat quality traits.
4. Conséquences des traitements technologiques sur la qualité de la viande
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1. The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads;Meat Science;2019-04
2. Texture Changes in Meat during Storage;Reference Module in Food Science;2016
3. Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review;International Journal of Food Properties;2013-05-16
4. Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef;Canadian Journal of Animal Science;2010-09-01
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