Muscle stretching techniques for improving meat tenderness
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference51 articles.
1. Australian Meat Technology. (1998). Tenderstretch. AMT Meat Research Newsletter no. 98/2.
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3. A comparison of the effects of ageing, conditioning and skeletal restraint on the tenderness of mutton;Bouton;Journal of Food Science,1973
4. A comparison of the effects of some post-slaughter treatments on the tenderness of beef;Bouton;Journal of Food Technology,1973
5. National beef tenderness survey—1998;Brooks;Journal of Animal Science,2000
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