Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks-Reference-Cited by-同舟云学术

Effects of moisture enhancement, enzyme treatment, and blade tenderization on the processing characteristics and tenderness of beef semimembranosus steaks

Published:2011-05 Issue:1 Volume:88 Page:8-13
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pietrasik Z.,Shand P.J.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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4. Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef;Baublits;Meat Science,2006

5. Influence of electrical stimulation, blade tenderization and postmortem vacuum aging upon the acceptability of beef finished on forage or grain;Bidner;Journal of Animal Science,1985

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