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

Publié en ligne: 15 nov. 2014

Pages: 977 - 987

Reçu: 04 nov. 2013

Accepté: 15 avr. 2014

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

Mots clés

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

© by Ewelina Węsierska

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