Muscle microstructure and sensory attributes of organic acid-treated beef strip loins

Journal of Food Science

Volumn 61, Issue 5, 1996, Pages 1058-1062

  Mikel, W B ^a   Goddard, B L ^b   Bradford, D D ^c  

^a AUBURN UNIVERSITY   (United States)

^b Kalkan   (United States)

^c Cryovac   (United States)

Author keywords

beef; microstructure; organic acid; strip loin; tenderness

Indexed keywords

EID: 0029946434     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10932.x     Document Type: Article

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