Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle
Author:
Funder
Meat and Livestock Australia
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
1. A comparison of the effects of some post-slaughter treatments on the tenderness of beef;Bouton;International Journal of Food Science & Technology,1973
2. Dry-aging effects on palatability of beef longissimus muscle;Campbell;Journal of Food Science,2001
3. Effect of rigor temperature on muscle shortening and tenderisation of restrained and unrestrained beef m. longissimus thoracicus et lumborum;Devine;Meat Science,1999
4. Effect of electrical stimulation on protease activity and tenderness of M. longissimus from cattle with different proportions of Bos indicus content;Ferguson;Meat Science,2000
5. Tenderness profiles of ten muscles from F1 Bos indicus x Bos taurus and Bos taurus cattle cooked as steaks and roasts;Highfill;Meat Science,2012
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