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January 1, 2008Journal of Muscle Foods

Effect of Hydrodynamic Pressure Processing and Aging on the Tenderness and Myofibrillar Proteins of Beef Strip Loins*

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Authors

BBBrian BowkerCenter for Food Safety and Applied NutritionTFTimothy FahrenholzThermo Fisher Scientific (United States)EPE.W. PAROCZAYBeltsville Agricultural Research Center

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Bowker et al. (2008) studied this question.

synapsesocial.com/papers/6a915f0a6587792532463e5dhttps://doi.org/10.1111/j.1745-4573.2007.00101.x
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