Pre-rigor high-pressure treatment effects on selected quality characteristics of beef semitendinosus muscle
The effects of pre-rigor high-pressure treatment of beef semitendinosus muscle on tenderness, juiciness, and flavor were studied using both objective and subjective tests. Objective tests included Warner-Bratzler shear, myofibril protein solubility, total moisture, water-holding capacity, pH, total...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27226 |