INFLUENCE OF ELECTRICAL-STIMULATION, BLADE TENDERIZATION AND POSTMORTEM VACUUM AGING UPON THE ACCEPTABILITY OF BEEF FINISHED ON FORAGE OR GRAIN

被引：28

作者：

BIDNER, TD ^{[1
]}

MONTGOMERY, RE ^{[1
]}

BAGLEY, CP ^{[1
]}

MCMILLIN, KW ^{[1
]}

机构：

[1] LOUISIANA STATE UNIV,CTR AGR,ROSEPINE RES STN,BATON ROUGE,LA 70803

来源：

JOURNAL OF ANIMAL SCIENCE | 1985年 / 61卷 / 03期

关键词：

D O I：

10.2527/jas1985.613584x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：584 / 589

页数：6

共 27 条

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[2]

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[7]

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[8]

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[9] COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEF [J].

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[10] PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF [J].

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