Reduction of ageing time of bovine meat by intermittent thermal treatments

International Journal of Food Properties

Volumn 8, Issue 1, 2005, Pages 125-138

  Herrera Mendez C ^a   Toledo Lopez V ^a   Abud Archila, M ^b   Gonzalez Garcia R ^c   Ruiz Cabrera, M ^c   Grajales Lagunes, A ^c  

^a INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

^b Instituto Tecnologico de   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; AGING OF MATERIALS; CALCIUM COMPOUNDS; ENZYMES; HEAT TREATMENT; MUSCLE;

BOVINE MEAT; MUSCLE CONTRACTION; SEMIMEMBRANOSUS (SM) MUSCLES; SEMITENDINOSUS (ST) MUSCLES;

MEATS;

EID: 14844342061     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200048036     Document Type: Article

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