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Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

  • Published:2016-06 Issue: Volume:116 Page:118-125
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Aroeira Carolina N.,Torres Filho Robledo A.,Fontes Paulo Rogério,Gomide Lúcio Alberto M.,Ramos Alcinéia L.S.,Ladeira Márcio M.,Ramos Eduardo M.

Funder

National Council for Scientific and Technological Development

Foundation for Research Support of the State of Minas Gerais (FAPEMIG)

Coordination of Improvement of Higher Education Personnel (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Effects of pelvic suspension of beef carcasses on quality and physical traits of five muscles from four gender–age groups;Ahnström;Meat Science,2012

2. Research guidelines for cookery, sensory evaluation, and instrumental tenderness Measurements of fresh meat;AMSA,1995

3. Freezing rate effects on the drip loss of frozen beef;Añón;Meat Science,1980

4. Warner–Bratzler shear evaluations of 40 bovine muscles;Belew;Meat Science,2003
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