ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thinly sliced (shabu-shabu) beef was produced from 11 steers fed for the Japanese market, and evaluated both chilled (unfrozen) and after being frozen and thawed. Very few statistically significant differences were observed in either moisture losses or in the flavor and texture profiles (P 〉 0.05). Therefore, the results suggest that shabu-shabu beef can be produced and shipped to the Japanese market, either in the chilled or frozen state, without meaningfully influencing moisture losses or palatability traits.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1993.tb00499.x
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