Effect of Post-mortem Calcium Chloride Injection on Tenderization of Sheep Meat

Journal of Food Science and Technology

Volumn 36, Issue 2, 1999, Pages 149-151

  Mendiratta, S K ^a   Lakshmanan, V ^a   Rao, V Kesava ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Calcium chloride; Quality; Sensory evaluation; Sheep meat; Tenderness

Indexed keywords

EID: 0346098072     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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