Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi-Reference-Cited by-同舟云学术

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

Published:2008-10 Issue:2 Volume:80 Page:457-461
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lagerstedt Å.,Enfält L.,Johansson L.,Lundström K.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Changes in water holding properties of Longissimus dorsi muscle during beef ageing;Boakye;Meat Science,1993

2. National beef tenderness survey-1998;Brooks;Journal of Animal Science,2000

3. Effect of freezing of beef on subsequent postmortem ageing and shear force;Crouse;Journal of Animal Science,1990

4. Optimisation of tenderisation, ageing and tenderness;Dransfield;Meat Science,1994

5. Enfält, A. C., Lundesjö Ahnström, M., Svensson, K., Hansson, I., & Lundström, K. (2004). Tenderness in M. longissimus dorsi from cows – effect of pelvic suspension and ageing time. In Proceedings 50th international congress of meat science and technology, (p. 82), 8--13 August 2004, Helsinki, Finland.

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