Radio frequency heating of beef rolls from biceps femoris muscle

Meat Science

Volumn 72, Issue 3, 2006, Pages 467-474

  Tang, Xueyan ^a   Lyng, James G ^a   Cronin, Denis A ^a   Durand, Caroline ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b IUP Innovation en Industries Alimentaires   (France)

Author keywords

Beef products; Chemical composition; Meat colour; Meat texture; Radio frequency; Sensory evaluation

Indexed keywords

EID: 28844478869     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.08.011     Document Type: Article

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