A simple, on-line processing method for improving beef tenderness

Canadian Journal of Animal Science

Volumn 79, Issue 1, 1999, Pages 27-34

  Aalhus, J L ^a   Best, D R ^a   Costello, F ^a   Jeremiah, L E ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Altered suspension; Beef tenderness; Blast chilling

Indexed keywords

BOS TAURUS;

EID: 0033244448     PISSN: 00083984     EISSN: None     Source Type: Journal    
DOI: 10.4141/A98-065     Document Type: Article

References (29)

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