Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics
- 1 January 1987
- journal article
- research article
- Published by Elsevier BV in Meat Science
- Vol. 21 (1), 67-72
- https://doi.org/10.1016/0309-1740(87)90042-8
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Rapid Chilling of Beef Carcasses Utilizing Ammonia and Cryogenic Systems: Effects on Shrink and TendernessJournal of Animal Science, 1974
- A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 1963
- Factors determining the time course of rigor mortisThe Journal of Physiology, 1949