Processing characteristics of beef roasts made from high and normal pH bull inside rounds

Meat Science

Volumn 62, Issue 4, 2002, Pages 399-403

  Swan, J E ^a   Boles, J A ^b  

^a UNIVERSITY OF WAIKATO   (New Zealand)

^b MONTANA STATE UNIVERSITY   (United States)

Author keywords

Beef; Bull; Colour; Cook yield; PH; Processing; Roasts; Storage

Indexed keywords

BEEF PROCESSING;

FOOD PROCESSING; FOOD STORAGE; MUSCLE; PH EFFECTS; REFRIGERATION; STATISTICAL METHODS;

MEATS;

EID: 0036024901     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00028-1     Document Type: Article

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