Effect of time of salt addition on water binding properties of hot-boned beef from non-stimulated and electrically stimulated carcasses
T. Frøystein, J. Mielnik and S.A. Gumpen
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of time of salt addition on water binding properties of hot-boned beef from non-stimulated and electrically stimulated carcasses
T. Frøystein, J. Mielnik and S.A. Gumpen