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Investigations into the dependency of beef muscle tenderness, 3: Discussion on the influence of storage, category, fat deposit, muscle, temperature an pH on the characteristics examined

1986

Lee, Y.J. (Bundesanstalt fuer Fleischforschung, Kulmbach (Germany, F.R.). Inst. fuer Fleischerzeugung und Vermarktung) | Schoen, L.

AGROVOC Keywords
beef canal animal carcasse carcasses carne de res classification environmental temperature meat texture muscle muscles ph rind tejido adiposo textura de la carne texture de la viande tissu adipeux viande de boeuf
Bibliographic information
Volume 66 Issue 4 ISSN 0015-363X
Pagination
pp. 600-603
Other Subjects
Qualite/ stockage; Adipose tissues; Calidad/ almacenamiento; Temperature ambiante; Temperatura del medio ambiente; Musculos; Quality/ storage; Clasificacion
Language
German
Note
14 ill., 19 tables. Summaries (De, En)
Type
Summary
1989-08-15
AGRIS AP
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