Muscle stretching techniques for improving meat tenderness

Trends in Food Science and Technology

Volumn 13, Issue 4, 2002, Pages 127-135

  Sørheim, Oddvin ^a   Hildrum, Kjell Ivar ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BONE; CUTTING; MUSCLE;

ELECTRICAL SIMULATION; SLOW CHILLING;

MEATS;

EID: 17044456114     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(02)00069-9     Document Type: Review

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