Characteristics of USDA utility cow beef subjected to blade tenderization and hydrodynamic shock waves

Journal of Muscle Foods

Volumn 14, Issue 2, 2003, Pages 131-142

  Schilling, M W ^a   Marriott, N G ^a   Wang, H ^a   Solomon, M B ^b  

^a VIRGINIA STATE UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HYDRODYNAMICS; SENSORY PERCEPTION; SHOCK WAVES; TISSUE;

TENDERNESS ENHANCEMENT METHODS;

MEATS;

EID: 0037504131     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00695.x     Document Type: Article

References (18)

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