Tenderization of beef by lactic acid injected at different times post mortem

Meat Science

Volumn 57, Issue 4, 2001, Pages 347-357

  Berge, Philippe ^a   Ertbjerg, Per ^b   Larsen, Lone Melchior ^b   Astruc, Thierry ^b   Vignon, Xavier ^a   Møller, Anders J ^b  

^a CEMAGREF   (France)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Beef; Collagen; Lactic acid injection; Marination; Proteases; Tenderness; Ultrastructure

Indexed keywords

EID: 0035606987     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00110-8     Document Type: Article

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