The influence of mechanical tenderization on the palatability of certain bovine muscles-Reference-Cited by-同舟云学术

The influence of mechanical tenderization on the palatability of certain bovine muscles

Published:1999-10 Issue:8 Volume:32 Page:585-591
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Jeremiah L.E,Gibson L.L,Cunningham B

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. American Meat Science Association and National Live Stock and Meat Board. (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat. Kansas City, MO: American Meat Science Association.

2. 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

3. Mechanical tenderization of raw lamb and goat cuts;Bowling;Journal of Animal Science,1975

4. Blade tenderization of wholesale cuts from ram lambs and kid goats;Bowling;Journal of Animal Science,1976

5. Sensory characteristics and microbiological evaluation of stored mechanically tenderized beef semimembranosus muscle;Boyd;Journal of Food Science,1978

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