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

Data publikacji: 15 lis 2014

Zakres stron: 977 - 987

Otrzymano: 04 lis 2013

Przyjęty: 15 kwi 2014

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

Słowa kluczowe

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

© by Ewelina Węsierska

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