Roasting vs Cooking in a Model System: Tenderness of Bull Adductor Muscle, Conventionally Chilled or Electrically Stimulated?Hot Boned
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb10738.x/fullpdf
Reference41 articles.
1. Comparison of Carcasses and Meat from Steers, Short Scrotum Bulls and Intact Bulls
2. Carcass Composition, Quality and Palatability Attributes of Bulls and Steers Fed Different Energy Levels and Killed at Four Ages2
3. The electrical stimulation of beef carcasses
4. COOKING OF BEEF BY OVEN ROASTING: A STUDY OF HEAT AND MASS TRANSFER
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