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Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi

✍ Scribed by O. Sørheim; J. Idland; E.C. Halvorsen; T. Frøystein; P. Lea; K.I. Hildrum

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

TENDERNESS OF BEEF LONGISSIMUS DORSI MUS

✍ A. H. MARTIN; H. T. FREDEEN; G. M. WEISS 📂 Article 📅 1971 🏛 Institute of Food Technologists 🌐 English ⚖ 609 KB

High-oxygen packaging atmosphere influen

✍ Marianne N. Lund; René Lametsch; Marchen S. Hviid; Ole N. Jensen; Leif H. Skibst 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 247 KB

CHANGES IN TENDERNESS OF BEEF LONGISSIMU

✍ H. T. F REDEEN; A. H. MARTIN; G. M. WEISS 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 481 KB

Tenderness of pork muscles as influenced

✍ Møller, A.J.; Kirkegaard, E.; Vestergaard, T. 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 591 KB

Combined effects of chilling rate, low v

✍ K.I. Hildrum; M. Solvang; B.N. Nilsen; T. Frøystein; J. Berg 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 762 KB

Effects of chilling rate and spray-chill

✍ C.S. Prado; P.E. de Felício 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 392 KB