Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics-Reference-Cited by-同舟云学术

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Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics

Published:1987-01 Issue:1 Volume:21 Page:67-72
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bowling R.A.,Dutson T.R.,Smith G.C.,Savell J.W.

Publisher

Elsevier BV

Subject

Food Science

Reference6 articles.

1. Factors determining the time course of rigor mortis

2. Cold shortening in meat chilling. Why & how;Bendall,1972

3. A cold shortening effect in beef muscles

4. Official United States standards for grades of carcass beef;USDA,1975

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3. Extent of dark-cutting in beef carcasses graded Canada B4;Meat Science;2021-02

4. Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat;Comprehensive Reviews in Food Science and Food Safety;2019-09-09

5. Role of calpain system in meat tenderness: A review;Food Science and Human Wellness;2018-09

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