Effects of Beef Carcass Electrical Stimulation and Hot Boning on Muscle Display Color of Polyvinylchloride Packaged Steaks
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb10384.x/fullpdf
Reference29 articles.
1. Effects of Beef Carcass Electrical Stimulation, Hot Boning, and Aging on Unfrozen and Frozen Longissimus dorsi and Semimembranosus Steaks
2. COLOR OF MEAT
3. EFFECTS OF ELECTRICAL STIMULATION AND SHROUDING METHOD ON QUALITY AND PALATABILITY OF BEEF CARCASSES
4. LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
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