Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests

G. Eikelenboom; V.F. Barnier; A.H. Hoving-Bolink; F.J.M. Smulders; J. Culioli

doi:10.1016/S0309-1740(97)00114-9

Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests

G. Eikelenboom, V.F. Barnier, A.H. Hoving-Bolink, F.J.M. Smulders, J. Culioli

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	89-99
Journal	Meat Science
Volume	49
DOIs	https://doi.org/10.1016/S0309-1740(97)00114-9
Publication status	Published - 1998

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10.1016/S0309-1740(97)00114-9

Cite this

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title = "Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests",

author = "G. Eikelenboom and V.F. Barnier and A.H. Hoving-Bolink and F.J.M. Smulders and J. Culioli",

year = "1998",

doi = "10.1016/S0309-1740(97)00114-9",

language = "English",

volume = "49",

pages = "89--99",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of pelvic suspension and cooking temperature on the tenderness of electrically stimulated and aged beef, assessed with shear and compression tests

AU - Eikelenboom, G.

AU - Barnier, V.F.

AU - Hoving-Bolink, A.H.

AU - Smulders, F.J.M.

AU - Culioli, J.

PY - 1998

Y1 - 1998

U2 - 10.1016/S0309-1740(97)00114-9

DO - 10.1016/S0309-1740(97)00114-9

M3 - Article

SN - 0309-1740

VL - 49

SP - 89

EP - 99

JO - Meat Science

JF - Meat Science

ER -