Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts-Reference-Cited by-同舟云学术

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts

Published:2012-03 Issue:3 Volume:90 Page:747-754
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

McMurtrie K.E.,Kerth C.R.,Bratcher C.L.,Curtis P.A.,Smith B.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. Quality traits of grain- and grass-fed beef: A review;Brewer;Nebraska Beef Report,2003

4. The effects of finishing diet and postmortem aging on the eating quality of the M. longissimus thoracis of electrically stimulate Brahman steer carcasses;Bruce;Meat Science,2004

5. Colorimetry-methodology and applications;Clydesdale;CRC Critical Review in Food Science Nutrition,1978

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