SmartStretch™ technology. IV. The impact on the meat quality of hot-boned beef rostbiff (m. gluteus medius)

Meat Science

Volumn 91, Issue 4, 2012, Pages 527-532

  Taylor, Johanne ^a   Toohey, Edwina S ^a   van de Ven, Remy ^b   Hopkins, David L ^a,c  

^a NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

Beef; Hot boning; Smartstretch ; Tenderness

Indexed keywords

HOT-BONING; MEAT QUALITY; SARCOMERE LENGTH; SHEAR FORCE; SHEAR FORCE MEASUREMENT; TENDERNESS;

BEEF;

MEATS;

BOS;

ANIMAL; ARTICLE; BONE; CATTLE; COLOR; COOKING; FOOD HANDLING; MEAT; MECHANICAL STRESS; METHODOLOGY; SARCOMERE; SKELETAL MUSCLE; STANDARD; ULTRASTRUCTURE;

ANIMALS; BONE AND BONES; CATTLE; COLOR; COOKING; FOOD HANDLING; MEAT; MUSCLE, SKELETAL; SARCOMERES; STRESS, MECHANICAL;

EID: 84860350743     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.009     Document Type: Article

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