Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide

Meat Science

Volumn 73, Issue 3, 2006, Pages 459-466

  Sørheim, Oddvin ^a   Uglem, Solveig ^a,b,c   Lea, Per ^a   Claus, James R ^d   Egelandsdal, Bjørg ^a,b  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c UNIVERSITY OF OSLO   (Norway)

^d UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Beef; Functional properties; Pre rigor; Pre salting; Solid carbon dioxide

Indexed keywords

EID: 33646512221     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.01.012     Document Type: Article

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