Effects of hot boning and moisture enhancement on the eating quality of cull cow beef. [electronic resource]
Producer: 20140529Description: 237-46 p. digitalISSN:- 1873-4138
- Animals
- Ascorbic Acid -- metabolism
- Bone and Bones -- metabolism
- Cattle
- Citrates -- metabolism
- Cold Temperature
- Color
- Female
- Food Handling -- methods
- Food Quality
- Hot Temperature
- Humans
- Hydrogen-Ion Concentration
- Meat -- analysis
- Muscle, Skeletal -- chemistry
- Polyphosphates -- metabolism
- Postmortem Changes
- Sodium Citrate
- Taste
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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