The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles

✍ Scribed by D.F. Keenan; E.M. Desmond; J.E. Hayes; T.A. Kenny; J.P. Kerry

• Book ID: 116737869
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 197 KB
• Volume: 84
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.11.004