Open AccessImprovement of Raw Meat Quality and Protein Functionality Using Hot-Boned, Quarter-Sectioned and Crust-Freeze-Air-Chilling (Hb-1/4cfac) and Cold-Batter Mincing Technology
Author(s) -
H. C. Lee,
Priti Singh,
Morgan Metheny,
Gale M. Strasburg,
Bradley P. Marks,
I. Kang
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.047
Subject(s) - chemistry , food science , cold storage , horticulture , biology