High pressure processing improves the tenderness and quality of hot-boned beef-Reference-Cited by-同舟云学术

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High pressure processing improves the tenderness and quality of hot-boned beef

Published:2017-11 Issue: Volume:133 Page:69-74
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Morton James D.,Pearson R. Grant,Lee Hannah Y.-Y.,Smithson Stephanie,Mason Susan L.,Bickerstaffe Roy

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. A consumer test of bull vs steer beef;Baron,1978

2. Impact of introducing specifications on the tenderness of retail meat;Bickerstaffe;Meat Science,2001

3. Consumer evaluation of beef of known categories of tenderness;Boleman;Journal of Animal Science,1997

4. Pressure-heat treatment of postrigor muscle: Effects on tenderness;Bouton;Journal of Food Science,1977

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3. Beef tenderization without exacerbating the cooking loss: The way of enzymatic deamidation;Food Bioscience;2024-04

4. Effects of high hydrostatic pressure treatment on the structural properties of interfacial protein of rabbit myosin emulsion;Innovative Food Science & Emerging Technologies;2024-03

5. Hot boning of meat;Encyclopedia of Meat Sciences;2024

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