Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle.

Pohlman, F W

Effects of high intensity ultrasound treatment, storage time and cooking method on shear, sensory, instrumental color and cooking properties of packaged and unpackaged beef pectoralis muscle. [electronic resource] - Meat science May 1997 - 89-100 p. digital

Publication Type: Journal Article

0309-1740

10.1016/s0309-1740(96)00105-2 doi