The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers - Concepedia

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The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

121

Citations

28

References

2016

Year

Cristina Botineştean, Derek F. Keenan, Joe P. Kerry, Ruth M. Hamill

Elderly ConsumersNutritionMeat PackagingHealth SciencesMeat QualityFood QualityBeef TendernessMeat ScienceFood SafetyBlast Freezing

References

	Year	Citations

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