Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability

Meat Science

Volumn 65, Issue 3, 2003, Pages 993-997

  Obuz, E ^a   Dikeman, M E ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Cooking; Dimensional changes; Frozen or thawed state

Indexed keywords

COLOR; FLAVORS; MUSCLE; TEXTURES;

BEEF MUSCLES;

MEATS;

EID: 0038720061     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00314-5     Document Type: Article

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