Evaluation of the Technological Suitability of Beef Muscles: M. Semitendinosus, M. Semimembranosus, Mm. Psoas Major And Minor as Entire Primal Cuts in the Production Of Raw Fermented Meats With Regard to the Raw Pork Products

Online veröffentlicht: 15. Nov. 2014

Seitenbereich: 977 - 987

Eingereicht: 04. Nov. 2013

Akzeptiert: 15. Apr. 2014

DOI: https://doi.org/10.2478/aoas-2014-0044

Schlüsselwörter

beef, pork, ripening, texture, colour, sensory evaluation

© by Ewelina Węsierska

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.