ISSN:
1745-4573
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
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.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1745-4573.1993.tb00499.x
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