EFFECT OF ELECTRICAL STIMULATION, SUSPENSION METHOD AND AGING ON BEEF TENDERNESS OF THE BONSMARA BREED
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2007.00078.x/fullpdf
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1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
2. Chemical, physical and sensory properties of meat from pure and crossbred Podolian bulls at different ageing times
3. Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat
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