Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks-Reference-Cited by-同舟云学术

Effects of chilling rate and spray-chilling on weight loss and tenderness in beef strip loin steaks

Published:2010-10 Issue:2 Volume:86 Page:430-435
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Prado C.S.,de Felício P.E.

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle;Culler;Journal of Food Science,1978

5. High and low temperature effects on sheep meat tenderness and ageing;Devine;Meat Science,2002

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