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THE DETERMINATION OF THE TENDERNESS ATTRIBUTE OF HOT BONING AND DELAY CHILLING OF MATURE COW CARCASSES.

Author(s) : WILL P. A., BEATY W. L.

Type of article: Article

Summary

THE RESULTS OF SENSORY ANALYSES SHOW LITTLE DIFFERENCES AS TO THE TENDERNESS AND SHEAR STRENGTH OF COLD BONED OR HOT BONED MEAT LATER CHILLED. THE TESTS WERE CARRIED OUT ON LONGISSIMUS, PSOAS MAJOR AND QUADRICEPS FEMORIS MUSCLES. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-220227.

Details

  • Original title: THE DETERMINATION OF THE TENDERNESS ATTRIBUTE OF HOT BONING AND DELAY CHILLING OF MATURE COW CARCASSES.
  • Record ID : 1987-1839
  • Languages: English
  • Source: J. Food Qual. - vol. 9 - n. 5
  • Publication date: 1986

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