An assessment of the effects of an alternative method of carcass suspension and conditioning on the tenderness of beef
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
1. PRE-RIGOR MECHANICAL TENSIONING OF LAMB CARCASSES TO IMPROVE TENDERNESS
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1. Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi;Meat Science;2014-01
2. Effect of ageing method, ageing period, cooking method and sample thickness on beef textural characteristics;Spanish Journal of Agricultural Research;2008-03-01
3. EFFECT OF ELECTRICAL STIMULATION, SUSPENSION METHOD AND AGING ON BEEF TENDERNESS OF THE BONSMARA BREED;Journal of Muscle Foods;2007-04
4. Muscle stretching techniques for improving meat tenderness;Trends in Food Science & Technology;2002-04
5. Improved beef tenderness using a modified on-line carcass suspension method with, or without low voltage electrical stimulation;Canadian Journal of Animal Science;2000-03-01
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