Tenderness and Retail Display Characteristics of Beef Tenderloin Steaks Comparing Kidney Fat Removal Times Under Different Processing and Storage Systems
- 1 November 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (6) , 1411-1415
- https://doi.org/10.1111/j.1365-2621.1986.tb13823.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Books receivedSurgical and Radiologic Anatomy, 1994
- Removal of Kidney Fat before Chilling - Effect on Beef Tenderloin Yield, Color and TendernessJournal of Animal Science, 1982
- Comparison of methods for measuring sarcomere length in beef semitendinosus muscleMeat Science, 1981
- FRAGMENTATIÓN PROCEDURE FOR BOVINE LONGISSIMUS MUSCLE AS AN INDEX OF COOKED STEAK TENDERNESSJournal of Food Science, 1980
- RETAIL APPEARANCE OF ELECTRICALLY STIMULATED BEEFJournal of Food Science, 1980
- Rigor mortis in beefJournal of the Science of Food and Agriculture, 1954
- BOOKS RECEIVEDSchool Science and Mathematics, 1916