Identifying muscle and processing combinations suitable for use as beef for fajitas

Meat Science

Volumn 80, Issue 2, 2008, Pages 259-271

  Huerta Montauti, D ^a   Miller, R K ^a   Schuehle Pfeiffer, C E ^a   Pfeiffer, K D ^a   Nicholson, K L ^a   Osburn, W N ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef fajitas; Blade tenderization; Papain; Sensory panel; Shear force

Indexed keywords

EID: 49649100854     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.026     Document Type: Article

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