Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment
The objective of this study was to evaluate the effects of non-meat ingredients, blade tenderization and vacuum-tumbling on the textural, visual and sensory characteristics of steaks from Biceps femoris, Supraspinatus, Triceps brachii long head, and Longissimus dorsi muscles packaged in high oxygen,...
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| Format: | Others |
| Language: | en_US |
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Texas A&M University
2005
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| Online Access: | http://hdl.handle.net/1969.1/1493 |