Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
Tenderness is a major factor in consumer perception and acceptability of beef meat. Here we used a laboratory tumbling simulator to investigate the effectiveness of the tumbling process in reducing the toughness of raw beef cuts. Twelve <i>Semitendinosus</i> beef muscles from cows were t...
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| Auteurs principaux: | , , , , , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
MDPI AG
2021
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| Accès en ligne: | https://doaj.org/article/cd9cefd95d82444e923db2b852cf08eb |
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