Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus
- 31 May 2003
- journal article
- Published by Elsevier in Meat Science
- Vol. 64 (1) , 27-33
- https://doi.org/10.1016/s0309-1740(02)00133-x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Effect of comminution method and raw binder system in restructured beefMeat Science, 1998
- Current merchandising practices and characteristics of beef wholesale rib usage in three U.S. citiesJournal of Animal Science, 1994
- Composition of the beef wholesale ribJournal of Animal Science, 1994
- Characterization of the Muscles within the Beef ForequarterJournal of Food Science, 1988
- Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef SteaksJournal of Food Science, 1987
- Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef SteaksJournal of Food Science, 1986
- Chemical and Sensory Properties of Thirteen Major Beef MusclesJournal of Food Science, 1985
- Formulation of a Pasteurized Restructured Beef ProductJournal of Food Science, 1985