The effect of cooling rate on beef tenderness: The significance of pH at 7 °C

Meat Science

Volumn 67, Issue 3, 2004, Pages 403-408

  Hannula, Tapio ^a,b   Puolanne, Eero ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b HK Ruokatalo   (Finland)

Author keywords

Beef tenderness; Cooling rate; PH

Indexed keywords

BEEF TENDERNESS; COOLING RATES;

COOLING; LOW TEMPERATURE EFFECTS; MUSCLE; PH EFFECTS; REGRESSION ANALYSIS; SHEAR STRENGTH;

MEATS;

EID: 1242265042     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.012     Document Type: Article

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