Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cows-Reference-Cited by-同舟云学术

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Calcium chloride concentration, injection time, and aging period effects on tenderness, sensory, and retail color attributes of loin steaks from mature cows

Published:1994-08-01 Issue:8 Volume:72 Page:2017-2021
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Diles J.J.B.,Miller M. F.,Owen B. L.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/72/8/2017/22736147/2017.pdf

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Animal Age, Postmortem Calcium Chloride Marination, and Storage Time on Meat Quality Characteristics of M. longissimus thoracis et lumborum of Buffalo Bulls;Foods;2022-10-13

2. Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review;Food Science of Animal Resources;2022-09

3. Effect of aging and brine injection on meat quality characteristics of the one-humped camel (Camelus dromedarius) longissimus muscle;Journal of Applied Animal Research;2021-01-01

4. Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging;Foods;2020-05-18

5. Functional Meat Products: The New Consumer's Demand;Current Nutrition & Food Science;2020-04-27

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