Improving Cull Cow Meat Quality Using Vacuum Impregnation

Boneless strip loins from mature cows (50 to 70 months of age) were vacuum impregnated (VI) with an isotonic solution (IS) of sodium chloride. This study sought to determine the vacuum impregnation and microstructural properties of meat from cull cows. The experiments were conducted by varying the p...

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Detalles Bibliográficos
Autores principales: Leal-Ramos, Martha Y., Alarcón-Rojo, Alma D., Gutiérrez-Méndez, Néstor, Mújica-Paz, Hugo, Rodríguez-Almeida, Felipe, Quintero-Ramos, Armando
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977094/
https://www.ncbi.nlm.nih.gov/pubmed/29735916
http://dx.doi.org/10.3390/foods7050074

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977094/
https://www.ncbi.nlm.nih.gov/pubmed/29735916
http://dx.doi.org/10.3390/foods7050074

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