Effects of enhancement procedures on whole and re-formed beef forequarter muscles

Meat Science

Volumn 72, Issue 3, 2006, Pages 513-517

  Lennon, A M ^a   Moon, S S ^b   Ward, P ^a   O'Neill, E E ^c   Kenny, T ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b Animal Products Grading Service   (South Korea)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Beef; Enhancement; Flavour; Re formed; Whole

Indexed keywords

EID: 28844469902     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.08.019     Document Type: Article

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