Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

Meat Science

Volumn 80, Issue 2, 2008, Pages 457-461

  Lagerstedt, Å ^a   Enfalt L ^a   Johansson, L ^a   Lundstrom K ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Beef; Cooking loss; Freezing; Peak force; Sensory qualities; Total energy

Indexed keywords

EID: 49649086091     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.01.009     Document Type: Article

References (14)

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