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Journals and Conferences
This paper covers the work carried out on the textural effects of chilling hot boned meat using solid carbon dioxide (CO(2)). The purpose was to measure the texture of beef Longissimus dorsi (LD) chilled in boxes with solid CO(2) and to compare this with conventionally chilled meat. The results showed that CO(2) chilled meat were tougher than the controls.… (More)