Effects of biological source on cooking and palatability attributes of beef produced for the Japanese market
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 35 (2) , 241-258
- https://doi.org/10.1016/0309-1740(93)90054-l
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- EFFECTS OF LACTIC ACID AND POSTMORTEM AGING ON SENSORY AND COOKING PROPERTIES OF BOVINE LONGISSIMUS MUSCLEJournal of Muscle Foods, 1991
- The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roastsMeat Science, 1990
- A Comparison of Flavor and Texture Profiles for Lamb Leg Roasts from Three Different Geographical SourcesCanadian Institute of Food Science and Technology Journal, 1988
- The effects of castration, preslaughter stress and zeranol implants on beef: Part 2—Cooking properties and flavor of loin steaks from bovine malesMeat Science, 1988
- The effects of castration, preslaughter stress and zeranol implants on beef: Part 1—The texture of loin steaks from bovine malesMeat Science, 1988
- A REVIEW OF FACTORS INFLUENCING CONSUMPTION, SELECTION AND ACCEPTABILITY OF MEAT PURCHASESJournal of Consumer Studies and Home Economics, 1982
- FACTORS AFFECTING CONSUMER SELECTION AND ACCEPTABILITY OF BEEF IN CENTRAL ALBERTAJournal of Consumer Studies and Home Economics, 1981