Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck

Meat Science

Volumn 78, Issue 4, 2008, Pages 369-374

  Boles, J A ^a   Shand, P J ^b  

^a MONTANA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Beef; Fiber direction; Stir fry slices; Tenderness

Indexed keywords

EID: 38649100035     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.024     Document Type: Article

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