The effects of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts

Journal of Food Science

Volumn 70, Issue 2, 2005, Pages

  Pietrasik, Z ^a   Dhanda, J S ^b   Pegg, R B ^b   Shand, Phyllis J ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Beef; Bison; Collagen; Cooking; Marination; Tenderness

Indexed keywords

BISON; BUBALUS;

EID: 14844301713     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07112.x     Document Type: Article

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