Effect of electrical stimulation and hot-boning on physical changes cooking time and losses, and tenderness of beef roasts

• Published in: Journal of food science Vol. 47; no. 1; pp. 210 - 213
• Main Authors: Ray, E.E, Stiffler, D.M, Berry, B.W
• Format: Journal Article
• Language: English
• Published: 1982
• Subjects: food composition; food processing; food quality; meat products
• ISSN: 0021-1147