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83 Tenderness and cooking loss of beef loins
The focus of this study involved measuring two variables of meat quality: tenderness and cooking loss. Experiments were conducted on a premium cut of meat – the loin. The loin contains the Longissimus muscle, with pieces of the Iliocostalis and Spinalis dorsi muscles. The Longissimus muscle was core...
Uloženo v:
| Vydáno v: | J Anim Sci |
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| Hlavní autoři: | , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Oxford University Press
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6663759/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz053.060 |
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