Open AccessEffects of Pre-Rigor Deboning and Vacuum Storage on Sensory Attributes of Cooked Beef Sausage
Author(s) -
Anuraj T. Sukumaran,
A. J. Holtcamp,
Yan L. Campbell,
M. Wes Schilling,
T. T. N. Dinh
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.060
Subject(s) - metmyoglobin , food science , chemistry , lean meat , sensory analysis , myoglobin , organic chemistry
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