Effect of rate of chilling on the variability in texture of the beef round
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference15 articles.
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4. COMPARATIVE TENDERNESS OF REPRESENTATIVE BEEF MUSCLES
5. Tenderness Variation in two Bovine Muscles
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1. Food Refrigeration and Thermal Processing at Langford, UK: 32 Years of Research;Food and Bioproducts Processing;1999-12
2. Tenderness of meat, poultry and fish;Quality Attributes and their Measurement in Meat, Poultry and Fish Products;1994
3. Electrical stimulation and meat texture: A reply to comments by E. Dransfield and D. J. Etherington;Meat Science;1988-01
4. Electrical stimulation and meat texture—A response to preliminary reports on the toughening effect of electrical stimulation;Meat Science;1988-01
5. Post‐mortem stimulation of carcasses: Effects on biochemistry, biophysics, microbiology, and quality of meat;C R C Critical Reviews in Food Science and Nutrition;1983-01
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