Performance of cold-set binding agents in re-formed beef steaks

Meat Science

Volumn 85, Issue 4, 2010, Pages 620-624

  Lennon, A M ^a   McDonald, K ^a   Moon, S S ^a   Ward, P ^a   Kenny, T A ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Beef; Binders; Cold set; Re formed

Indexed keywords

ANIMAL; ARTICLE; CATTLE; COLD; COLOR; COOKING; FOOD HANDLING; HUMAN; MEAT; MECHANICAL STRESS; METHODOLOGY; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; CATTLE; COLD TEMPERATURE; COLOR; COOKING; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MEAT; MUSCLE, SKELETAL; STRESS, MECHANICAL; TASTE;

EID: 77954959858     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.014     Document Type: Article

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