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High pressure processing improves the tenderness and quality of hot-boned beef.
Morton, James D; Pearson, R Grant; Lee, Hannah Y-Y; Smithson, Stephanie; Mason, Susan L; Bickerstaffe, Roy.
Afiliación
  • Morton JD; Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand. Electronic address: mortonj@lincoln.ac.nz.
  • Pearson RG; Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
  • Lee HY; Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
  • Smithson S; Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
  • Mason SL; Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
  • Bickerstaffe R; Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand.
Meat Sci ; 133: 69-74, 2017 Nov.
Article en En | MEDLINE | ID: mdl-28649047
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Presión / Carne Roja / Manipulación de Alimentos Límite: Animals / Female / Humans / Male Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2017 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Presión / Carne Roja / Manipulación de Alimentos Límite: Animals / Female / Humans / Male Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2017 Tipo del documento: Article