Colour stability of bovine Longissimus and Psoas major muscle as affected by electrical stimulation and hot boning
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
1. Biochemical studies on the discoloration of fresh meat
2. Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks
3. COLOR OF MEAT
4. Chemical and Physical Characteristics of Beef Chuck Muscles: Effect of Electrical Stimulation, Hot Boning and High Temperature Conditioning
5. Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks
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