Factors affecting the acceptability of beef: clues from bibliographic research
Holmes, Z.A.
Journal of the American Dietetic Association 72(6): 622-626
1978
ISSN/ISBN: 0002-8223 PMID: 353120 Document Number: 132605
A bibliography on factors affecting beef quality covering pre 1970 research is described. This article is an adaptation of the Foreword of the bibliography. It includes information on the composition and structure of beef muscle, processing techniques and procedures, and cooking methods. Some areas on which information is emerging of value to the dietitian, as well as to the food scientist, are pointed out. Several other review articles are suggested.