Effect of sous videcooking and ageing on tenderness and water-holdingcapacity of low-value beef muscles from young and older animals

Publication date: Available online 10 January 2021Source: Meat ScienceAuthor(s): Zahra B. Naqvi, Peter C. Thomson, Minh Ha, Michael A. Campbell, David M. McGill, Michael A. Friend, Robyn D. Warner

Source: Meat Science - January 12, 2021 Category: Food Science Source Type: research