Abstract

Dry Aging of High Ultimate pH Beef

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Similar Papers

Paper Title
Journal
Date
Author
Functional stability of frozen normal and high pH beef
S.X Zhang ... C Podmore
Meat Science | VOL. 69
S.X Zhang, et. al.S.X Zhang ... C Podmore
01 Jan 2004
Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State
B W Berry
Journal of Food Science | VOL. 63
B W BerryB W Berry
01 Sep 1998
Microbial Flora of Normal and High pH Beef Stored at 4 C in Different Gas Environments
Inger Erichsen ... Göran Molin
Journal of food protection | VOL. 44
Inger Erichsen, et. al.Inger Erichsen ... Göran Molin
01 Nov 1981
In-depth exploration of the high and normal pH beef proteome: First insights emphasizing the dynamic protein changes in Longissimus thoracis muscle from pasture-finished Nellore bulls over different postmortem times
Iliani Patinho ... Julio C.C Balieiro
Meat Science | VOL. 216
Iliani Patinho, et. al.Iliani Patinho ... Julio C.C Balieiro
01 Jun 2024
View more papers

More From: Meat and muscle biology

Paper Title
Journal
Date
Author
Double Freezing Beef Strip Loin Steaks at Blast or Consumer Freezing Temperatures in Vacuum and Overwrapped Packaging
-
Meat and muscle biology | VOL. 8
--
07 Aug 2024
Less But Better—Pork Meat Will Become One of the Luxury Foods of the Future
-
Meat and muscle biology | VOL. 8
--
30 Jul 2024
A Comparison of Three Camera Technology Predictions of Intramuscular Fat Percentage in F1 Wagyu
-
Meat and muscle biology | VOL. 8
--
23 Jul 2024
Beef Chuck, Sirloin and Round Determined Suitable for Use as Beef Finger Steaks
-
Meat and muscle biology | VOL. 8
--
10 Jul 2024
View more papers