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The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade.
Holdstock, J; Aalhus, J L; Uttaro, B A; López-Campos, O; Larsen, I L; Bruce, H L.
Afiliação
  • Holdstock J; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
  • Aalhus JL; Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Uttaro BA; Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • López-Campos O; Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Larsen IL; Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada.
  • Bruce HL; Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry, University of Alberta, Edmonton, Alberta T6G 2P5, Canada. Electronic address: hbruce@ualberta.ca.
Meat Sci ; 98(4): 842-9, 2014 Dec.
Article em En | MEDLINE | ID: mdl-25173716
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Qualidade dos Alimentos / Músculo Esquelético / Carne Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Qualidade dos Alimentos / Músculo Esquelético / Carne Idioma: En Ano de publicação: 2014 Tipo de documento: Article