The effects of postmortem product handling and aging time on beef palatability

Food Research International

Volumn 36, Issue 9-10, 2003, Pages 929-941

  Jeremiah, L E ^a   Gibson, L L ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Aging; Beef; Cooking properties; Palatability; Postmortem handling

Indexed keywords

FLAVORS; MEATS; VACUUM;

POSTMORTEM AGING; PRODUCT HANDLING;

FOOD PROCESSING;

EID: 10744229242     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00102-9     Document Type: Article

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