Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck.

Boles, J A; Shand, P J

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Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck.

Boles, J A; Shand, P J.

Affiliation

Boles JA; Animal and Range Sciences Department, Montana State University, P.O. Box 172900, Bozeman, MT 59717-2900, USA.

Meat Sci ; 78(4): 369-74, 2008 Apr.

Article in En | MEDLINE | ID: mdl-22062454

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Type: Article Affiliation country: United States

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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2008 Type: Article Affiliation country: United States