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Meat Science|November 9, 2011
Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beefJ A Boles, J E SwanMeat Science|November 9, 2011
Heating method and final temperature affect processing characteristics of beef semimembranosus muscleJ A Boles, J E SwanMeat Science|November 9, 2011
Meat and storage effects on processing characteristics of beef roastsJ A Boles, J E SwanMeat Science|November 9, 2011
Processing characteristics of beef roasts made from high and normal pH bull inside roundsJ E Swan, J A BolesMeat Science|November 9, 2011
Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bullJ A Boles, J E SwanMeat Science|November 9, 2011
Processing and sensory characteristics of cooked roast beef: effect of breed, age, gender and storage conditionsJ A Boles, J E SwanMeat Science|November 9, 2011
Functionality of cow beef in coarse and fine ground model systemsJ E Swan, J A BolesMeat Science|November 9, 2011
Effects of chopping time, meat source and storage temperature on the colour of New Zealand type fresh beef sausagesJ A Boles, V L Mikkelsen, J E SwanMeat Science|November 9, 2011
Meat cut and injection level affects the tenderness and cook yield of processed roast beefJ A Boles, P J ShandMeat Science|November 9, 2011
Effects of raw binder system, meat cut and prior freezing on restructured beefJ A Boles, P J ShandPageof 5