(1961) Organoleptic, Chemical, Physical and Microscopic characteristics of Muscles in Eight Beef Carcasses, Differing in Age of Animal, Carcass Grade and Extent of Cooking, September 1961. Iowa State University
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organoleptic_chemical_physical_beef_carcasses_1961_OCR_.pdf File Size:12MB |
Abstract
This study have been made of the organoleptic and some chemical, physical and microscopic characteristics of cooked and uncooked beef muscles obtained from carcasses of animals differing in age and quality. The beef animals were divided into pairs according to animal age and carcass grade.
| Item Type: | Book |
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| Keywords: | Livestock Equipment, Beef Farms |
| Subjects: | Agriculture and food production Agriculture and food production > Livestock Agriculture and food production > Livestock > Cattle |
| ID Code: | 48330 |
| Deposited By: | Margaret Barr |
| Deposited On: | 26 Mar 2024 16:45 |
| Last Modified: | 26 Mar 2024 16:45 |
| URI: | https://publications.iowa.gov/id/eprint/48330 |