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

Meat Science

Volumn 46, Issue 1, 1997, Pages 89-100

  Pohlman, F W ^a,b   Dikeman, M E ^a,b   Kropf, D H ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Missouri Dev Cent   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031287824     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00105-2     Document Type: Article

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