Eating Quality of Mature, Marbled Beef
- 1 January 1975
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 8 (1) , 30-34
- https://doi.org/10.1016/s0315-5463(75)73698-2
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Variation in the Physical and Chemical Characteristics of the Longissimus Dorsi Muscle from Animals Differing in Age3Journal of Animal Science, 1963
- Influence of Marbling and Animal Age on Factors Associated with Beef Quality4Journal of Animal Science, 1962
- EFFECT OF DEGREE OF FINISH ON DIFFERENCES IN QUALITY FACTORS OF BEEFJournal of Food Science, 1958
- EFFECT OF COAGULATION ON PRESS FLUID, SHEAR FORCE, MUSCLE-CELL DIAMETER, AND COMPOSITION OF BEEF MUSCLEJournal of Food Science, 1938