Influence of beef carcass stretching and chilling rate on tenderness of m. longissimus dorsi

Sides of 31 non-stimulated carcasses of young bulls were subjected to the muscle stretching methods Tenderstretch (TS) by pelvic bone suspension or Tendercut (TC) with two skeletal cuts or served as controls by traditional Achilles tendon suspension. The sides were chilled at fast and medium rates,...

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Veröffentlicht in:	Meat science 2001, Vol.57 (1), p.79-85
Hauptverfasser:	Sørheim, O., Idland, J., Halvorsen, E.C., Frøystein, T., Lea, P., Hildrum, K.I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences Carcass chilling Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Tendercut Tenderness Tenderstretch
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