Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi

Meat Science

Volumn 57, Issue 1, 2001, Pages 79-85

  Sorheim O ^a   Idland, J ^b   Halvorsen, E C ^c   Froystein T ^d   Lea, P ^a   Hildrum, K I ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b P0 Box 40 N 4033   (Norway)

^c P0 Box 162 Skøyen N 0212 ^*  (Norway)

^d Norwegian Meat Research Centre   (Norway)

Author keywords

Beef; Carcass chilling; Tendercut; Tenderness; Tenderstretch

Indexed keywords

EID: 0035545696     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00079-6     Document Type: Article

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