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International Journal of Food Properties Volume 8, 2005 - Issue 1
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Original Articles

Reduction of Ageing Time of Bovine Meat by Intermittent Thermal Treatments

C. Herrera-Méndez División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Mérida, Mérida Yucatán, México
,
V. Toledo-López División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Mérida, Mérida Yucatán, México
,
M. Abud-Archila División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez, Tuxtla Gutiérrez, México
,
R. González-García Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
,
M. Ruiz-Cabrera Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
&
A. Grajales-Lagunes Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, MéxicoCorrespondence[email protected]
Pages 125-138 | Received 24 Oct 2003, Accepted 11 Apr 2004, Published online: 06 Feb 2007

Citations (3)

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Read on this site (1)

Alaa El-Din A. Bekhit, Alan Carne, Minh Ha & Philip Franks. (2014) Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review. International Journal of Food Properties 17:2, pages 433-453.
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Articles from other publishers (2)

Ashleigh K. Kilgannon, Benjamin W.B. Holman, A. John Mawson, Michael Campbell, Damian Collins & David L. Hopkins. (2019) The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loads. Meat Science 150, pages 23-32.
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Fernanda J. Coll Cardenas & Daniela F. Olivera. 2016. Reference Module in Food Science. Reference Module in Food Science.

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