12.9K Views
•
09:30 min
•
April 26th, 2013
DOI :
April 26th, 2013
•0:05
Title
1:30
Steak Collection
2:29
Cooking Procedure
4:13
Angle Adjusting and Sample Preparation
6:02
Shear Force Analysis
6:51
Results: Slice Shear Force Analysis of Beef as Affected by Carcass Chilling, Ageing Time and Sample Location
8:54
Conclusion
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