Meat cut and injection level affects the tenderness and cook yield of processed roast beef

Author:

Boles J.A.,Shand P.J.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Official methods of analysis,1990

2. Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef;Bernthal;Meat Science,1991

3. Boles, J. A. & McNinch, T. I. (1999). Final report on the demand for value-added beef products to the Saskatchewan agriculture development fund and the Saskatchewan beef development fund. Regina, Saskatchewan.

4. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull;Boles;Meat Science,1997

5. Boles, J. A., & Mikkelsen, V. L. (1994). Functional properties of Australian beef: effect of chilled storage on purge, cook yield and colour of flats and insides. Meat Industry Research Institute of New Zealand Publication. Number CR 454.

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