Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M.biceps femoris) and Forequarter (M.pectoralis profundus) Muscles

Published 2015 View Full Article

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Title
Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter (M.biceps femoris) and Forequarter (M.pectoralis profundus) Muscles
Authors
Keywords
-
Journal
JOURNAL OF FOOD QUALITY
Volume 39, Issue 2, Pages 126-139
Publisher
Wiley
Online
2015-11-03
DOI
10.1111/jfq.12179
References
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