HOT BONING AND VACUUM PACKAGING OF EIGHT MAJOR BOVINE MUSCLES
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1), 140-142
- https://doi.org/10.1111/j.1365-2621.1974.tb01008.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- HOT BONING AND PORK TENDERNESSJournal of Food Science, 1972
- The effect of muscle excision before the onset of rigor mortis on the palatability of beefInternational Journal of Food Science & Technology, 1970
- Tenderness and Associated Characteristics of Stretched and Contracted Bovine MusclesJournal of Food Science, 1967
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- Sarcomere length of free and restrained bovine muscles at low temperature as related to tendernessJournal of the Science of Food and Agriculture, 1965