Effect of Degree of Connective Tissue Removal on Raw Material Yield, Chemical and Sensory Characteristics of Restructured Beef Steaks
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1173-1175
- https://doi.org/10.1111/j.1365-2621.1986.tb13076.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effects of Blade Tenderization, Vacuum Mixing, Salt Addition and Mixing Time on Binding of Meat Pieces into Sectioned and Formed Beef SteaksJournal of Food Science, 1981
- Vacuum Mixing Influence on Characteristics of Sectioned and Formed Beef SteakJournal of Food Science, 1981
- Effect of Muscle Type and Mixing Time on Sectioned and Formed Beef SteaksJournal of Food Science, 1981