Using Activa™ TG-RM to bind beef muscles after removal of excessive seam fat between the m. longissimus thoracis and m. spinalis dorsi and heavy connective tissue from within the m. infraspinatus

Meat Science

Volumn 64, Issue 1, 2003, Pages 27-33

  Kolle, D S ^a   Savell, J W ^a,b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b Future Beef Operations   (United States)

Author keywords

Beef; Consumer evaluation; Meat binding; Proximate analysis; Retail cut composition

Indexed keywords

RETAIL CUT COMPOSITION;

COMPOSITION; ENZYMES; MUSCLE; POLYMERIZATION;

MEATS;

EID: 0037207837     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00133-X     Document Type: Article

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