Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditions

Author:

Boles J.A,Swan J.E

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. The influence of age, sex and breed of cattle on their muscle characteristics;Boccard;Meat Science,1979

2. Meat cut and injection level affects the tenderness and cook yield of processed roast beef;Boles;Meat Science,2001

3. Boles, J. A., & Shand, P. J. (in press). Tumbling regime effects on the processing characteristics and tenderness of cooked roast beef. Journal of Muscle Foods.

4. Boles, J. A., & Swan, J. E. (in press a). Meat and storage effects on processing characteristics of beef roasts. Meat Science.

5. Boles, J. A., & Swan, J. E. (in press b). Processing characteristics of beef inside rounds cooked at different rates to different final internal temperatures. Meat Science.

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