Effect of processing temperature on tenderness, colour and yield of beef steaks subjected to high-hydrostatic pressure

Meat Science

Volumn 97, Issue 2, 2014, Pages 244-248

  Sikes, Anita L ^a   Tume, Ron K ^a  

^a CSIRO   (Australia)

Author keywords

Beef; High pressure processing; Pressure heat; Tenderness; Yield

Indexed keywords

WATER;

ANALYSIS; ANIMAL; BOVINE; COLOR; FOOD HANDLING; HYDROSTATIC PRESSURE; MEAT; MECHANICAL STRESS; PROCEDURES; SKELETAL MUSCLE; TEMPERATURE;

ANIMALS; CATTLE; COLOR; FOOD HANDLING; HYDROSTATIC PRESSURE; MEAT; MUSCLE, SKELETAL; STRESS, MECHANICAL; TEMPERATURE; WATER;

EID: 84894684775     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.007     Document Type: Article

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