The effect of bruised beef addition on the quality of processed meat products-Reference-Cited by-同舟云学术

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The effect of bruised beef addition on the quality of processed meat products

Published:1993-01 Issue:1 Volume:33 Page:51-59
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rogers S.A.,Tan L.T.,Bicanic J.-A.,Mitchell G.E.

Publisher

Elsevier BV

Subject

Food Science

Reference4 articles.

1. Microbiological and Organoleptic Qualities of Bruised Meat

2. CSIRO Meat Research Laboratory Research Report;Shaw,1977

3. Proc. 33rd Int. Congr. Meat Sci. and Technol.;Silverside,1987

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat;Tropical Animal Health and Production;2016-10-07

2. Bruising on ostrich carcasses and the implications on the microbiology and losses in utilizable meat when removing them post-evisceration or post-chilling;Meat Science;2010-10

3. Bibliography;Lawrie's Meat Science;2006

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