The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles

Meat Science

Volumn 45, Issue 3, 1997, Pages 329-337

  Pohlman, F W ^a,b   Dikeman, M E ^a   Zayas, J F ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Missouri Dev Cent   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031286899     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00106-4     Document Type: Article

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