Hot-Fat Trimming and Electrical Stimulation Effects on Beef Quality
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb08621.x/fullpdf
Reference18 articles.
1. Comparison of Forage-Finished and Grain-Finished Beef Carcasses
2. QUALITY-INDICATING CHARACTERISTICS OF BEEF AS AFFECTED BY ELECTRICAL STIMULATION AND POSTMORTEM CHILLING TIME
3. Electrical stimulation and lamb tenderness
4. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle
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1. Producing low-fat meat products;Improving the Fat Content of Foods;2006
2. Hot processing of meat;Meat Science;1996-01
3. The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef1;Journal of Animal Science;1994-06-01
4. Evaluation of Longissimus dorsi muscle pH at three hours Post mortem as a predictor of beef tenderness;Meat Science;1994-01
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