Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of beef triceps brachii muscles

Journal of Food Science

Volumn 71, Issue 2, 2006, Pages

  Baublits, R Ty ^a   Pohlman, Fred W ^a   Brown Jr , A Hayden ^a   Yancey, Ed J ^b   Johnson, Zelpha B ^a   Dias Morse, Palika ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b Tyson Foods Incorporated   (United States)

Author keywords

Beef; Enhancement; Palatability; Shelf life; Storage

Indexed keywords

EID: 33645334187     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb08927.x     Document Type: Article

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