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

Publicado en línea: 15 nov 2014

Páginas: 977 - 987

Recibido: 04 nov 2013

Aceptado: 15 abr 2014

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

Palabras clave

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

© by Ewelina Węsierska

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