Assessment of the chemical and cooking properties of the major beef muscles and muscle groups

Meat Science

Volumn 65, Issue 3, 2003, Pages 985-992

  Jeremiah, L E ^a   Dugan, M E R ^a   Aalhus, J L ^a   Gibson, L L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Beef; Cooking properties; Fat; Hydroxyproline; Moisture; Muscles

Indexed keywords

MOISTURE CONTROL; MUSCLE; OILS AND FATS; SOLUBILITY;

BEEF MUSCLES;

MEATS;

EID: 0038720060     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00308-X     Document Type: Article

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