Processing and sensory characteristics of cooked roast beef: Effect of breed, age, gender and storage conditions

Meat Science

Volumn 62, Issue 4, 2002, Pages 419-427

  Boles, J A ^a   Swan, J E ^b  

^a MONTANA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WAIKATO   (New Zealand)

Author keywords

Age; Beef; Breed; Country of origin; Roasts; Sensory; Storage; Tenderness

Indexed keywords

SENSORY DIFFERENCES;

FOOD PROCESSING; FOOD STORAGE; FREEZING; PURGING; SENSORY PERCEPTION;

MEATS;

BOS; BOS INDICUS; BOS TAURUS;

EID: 0036024903     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00033-5     Document Type: Article

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