Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

Publication date: Available online 11 August 2020Source: Meat ScienceAuthor(s): Blanka Macharáčková, Kateřina Bogdanovičová, František Ježek, Jiří Bednář, Danka Haruštiaková, Josef Kameník
Source: Meat Science - Category: Food Science Source Type: research