Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius1,2-Reference-Cited by-同舟云学术

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Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius1,2

Published:2009-09-01 Issue:9 Volume:87 Page:2952-2960
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

King D. A.,Wheeler T. L.,Shackelford S. D.,Pfeiffer K. D.,Nickelson R.,Koohmaraie M.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/87/9/2952/23581861/2952.pdf

Reference39 articles.

1. National Beef Tenderness Survey–1998;J. Anim. Sci.,2000

2. Quality characteristics of vacuum packaged beef as affected by postmortem chill storage temperature and storage interval;J. Milk Food Technol.,1976

3. Effect of high temperature conditioning on beef from grass or grain fed cattle;J. Food Sci.,1984

4. The temperature coefficient of beef ageing;J. Sci. Food Agric.,1976

5. Effect of blade tenderization on storage life retail caselife and palatability of beef;J. Food Sci.,1977

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