Factors associated with the tenderness of three bovine muscles
Koohmaraie, M. (USDA, ARS, Roman L. Hruska U.S. Meat Animal Research Center, Relay Center, NE), Seideman, S.C, Schollmeyer, J.E, Dutson, T.R, Babiker, A.S
Published in Journal of food science (01.03.1988)
Published in Journal of food science (01.03.1988)
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Journal Article
Sodium acid pyrophosphate in linked sausages made with pork and/or goat meat
Reddy, B.R, Terrell, R.N, Dutson, T.R, Smith, G.C, Savell, J.W
Published in Journal of food quality (01.02.1988)
Published in Journal of food quality (01.02.1988)
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Electrical stimulation of intact or split steer or cow carcasses [Increases tenderness]
McKEITH, F K, Smith, C G, Dutson, T R, Savell, J W, Hostetler, R L, Carpenter, Z L
Published in Journal of food protection (01.10.1980)
Published in Journal of food protection (01.10.1980)
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Physical, chemical and palatability traits of electrically stimulated, hot-boned, vacuum-packaged beef
Seideman, S.C, Smith, G.C, Dutson, T.R, Carpenter, Z.L
Published in Journal of food protection (01.08.1979)
Published in Journal of food protection (01.08.1979)
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Journal Article