TUMBLING REGIME EFFECTS ON THE PROCESSING CHARACTERISTICS AND TENDERNESS OF COOKED ROAST BEEF
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2002.tb00318.x/fullpdf
Reference14 articles.
1. Meat cut and injection level affects the tenderness and cook yield of processed roast beef
2. Effects of Nonvacuum, Vacuum and Nitrogen Back-Flush Tumbling on Various Characteristics of Restructured Cured Beef
3. INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLE
4. INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMS
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