EFFECT OF VARYING FINAL INTERNAL TEMPERATURE ON SHEAR VALUES AND SENSORY SCORES OF MUSCLES FROM CARCASSES SUSPENDED BY TWO METHODS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1976.tb00632.x/fullpdf
Reference6 articles.
1. Tenderness of Beef..
2. EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLES
3. EFFECT OF CARCASS SUSPENSION METHOD ON SENSORY PANEL SCORES FOR SOME MAJOR BOVINE MUSCLES
4. The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle
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