SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES
- 1 September 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (5) , 1432-1434
- https://doi.org/10.1111/j.1365-2621.1979.tb06455.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Construction of a paper-and-pencil Test of Basic Scientific Literacy based on selected literacy goals recommended by the American Association for the Advancement of SciencePublic Understanding of Science, 1996
- OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIESJournal of Food Science, 1978
- EFFECT OF BONING BEEF CARCASSES PRIOR TO CHILLING ON MEAT TENDERNESSJournal of Food Science, 1975
- Characteristics of Hot Boned Bovine MuscleJournal of Animal Science, 1973
- The effect of muscle excision before the onset of rigor mortis on the palatability of beefInternational Journal of Food Science & Technology, 1970