A modified hot processing strategy for beef: effects on fresh meat quality-Reference-Cited by-同舟云学术

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A modified hot processing strategy for beef: effects on fresh meat quality

Published:1994-01 Issue:6 Volume:27 Page:513-518
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aalhus J.L.,McGinnis D.S.,Gariépy C.,Jones S.D.M.,Tong A.K.W.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Post-mortem technology and beef quality;Aalhus,1989

2. The effect of rapid chilling on beef quality;Aalhus,1991

3. Livestock carcass grading regulations,1992

4. The influence of rate of chilling in the development of rigor and cold-shortening;Bendall,1972

5. 18th Session, London, England, Sept. 1975;Commission Internationale de l'Eclairage;CIE Publication 36,1976

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. Hot processing of meat;Meat Science;1996-01

2. A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling;Food Research International;1994-01

3. A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations;Food Research International;1994-01

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