Evaluation of animal age and muscle type on beef log juice colour and residual GOT activity when cooked to target end-point temperature of 79.4°C

Journal of the Science of Food and Agriculture

Volumn 79, Issue 11, 1999, Pages 1507-1512

  Senter, Samuel D ^a   Young, Louis L ^a   Lyon, Brenda G ^a   Lyon, Clyde E ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Beef; Color; GOT; Juice; Logs

Indexed keywords

ASPARTATE AMINOTRANSFERASE; COOKING; ENZYME ACTIVITY; FOOD ANALYSIS;

EID: 0032782356     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199908)79:11<1507::AID-JSFA395>3.0.CO;2-2     Document Type: Article

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