Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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2. A comparison of the effects of some post-slaughter treatments on the tenderness of beef;Bouton;Journal of Food Technology,1973
3. Electrical stimulation in New Zealand;Chrystall,1982
4. Prerigor carcass muscle stretching effects on tenderness of grain-fed beef under commercial conditions;Claus;Journal of Food Science,1997
5. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum;Devine;Meat Science,1999
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