✦ LIBER ✦

Meat cut and injection level affects the tenderness and cook yield of processed roast beef

✍ Scribed by J.A. Boles; P.J. Shand

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of blade tenderization and tumbli

✍ Z Pietrasik; P.J Shand 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 263 KB

Effects of brine ingredients and tempera

✍ J.A. Boles; J.E. Swan 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 894 KB

TUMBLING REGIME EFFECTS ON THE PROCESSIN

✍ J.A. BOLES; P.J. SHAND 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 492 KB

The effects of different cooking regimes

✍ H. Walsh; S. Martins; E.E. O’ Neill; J.P. Kerry; T. Kenny; P. Ward 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 159 KB

Erratum to “Injection of salt, tripolyph

✍ P.R. Sheard; A. Tali 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 58 KB