Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor-Reference-Cited by-同舟云学术

Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Published:2009-05 Issue:1 Volume:82 Page:59-63
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Myers A.J.,Scramlin S.M.,Dilger A.C.,Souza C.M.,McKeith F.K.,Killefer J.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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3. Red and white fiber content and associated post-mortem properties of seven porcine muscles;Beecher;Journal of Food Science,1965

4. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties;Berry;Journal of Food Science,1994

5. The influence of carcass backfat and intramuscular fat level on pork eating quality;Blanchard;Journal of the Food and Agriculture,2000

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