Determination of optimum oven cooking procedures for lean beef products-Reference-Cited by-同舟云学术

Determination of optimum oven cooking procedures for lean beef products

Published:2015-04-24 Issue:6 Volume:3 Page:475-485
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Rodas‐González Argenis¹,Larsen Ivy L.²,Uttaro Bethany²,Juárez Manuel²,Parslow Joyce³,Aalhus Jennifer L.²

Affiliation:

1. Department of Animal ScienceFaculty of Agricultural & Food SciencesUniversity of Manitoba, 201 Animal Science/Entomology Building ‐ 12 Dafoe RoadWinnipegManitoba R3T 2N2Canada

2. Agriculture and Agri‐Food CanadaLacombe Research Centre, 6000 C & E TrailLacombeAlbertaT4L 1W1Canada

3. Canada Beef Inc, 4‐101, 2000 Argentina RoadMississaugaOntarioL5N 1W1Canada

Funder

Beef Industry Development Fund (Canada)

Beef Information Centre (Canada)

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.229

Reference42 articles.

1. Aalhus J. L. L. L.Gibson andI. L.Larsen.2007.Evaluation of common beef cooking recommendations for optimal flavour juiciness tenderness and texture. Final report to the Canadian Beef Information Centre.

2. 2007 J. L. Aalhus Gibson L. L. Larsen I. L Evaluation of common beef cooking recommendations for optimal flavour juiciness tenderness and texture. Final report to the Canadian Beef Information Centre. Agriculture and Agri‐Food Canada Lacombe Research Centre 27

3. Establishment of consumer thresholds for beef quality attributes

4. Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle

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