Effect of tumbling and antioxidant marinating on the tenderness and nutritional qualities of intermediate tenderness beef cuts from grass-fed crossbreds - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
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Effect of tumbling and antioxidant marinating on the tenderness and nutritional qualities of intermediate tenderness beef cuts from grass-fed crossbreds

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Submitted on : Tuesday, August 29, 2023-8:12:38 AM

Last modification on : Thursday, August 31, 2023-4:23:38 AM

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hal-04189716 , version 1 (29-08-2023)

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  • HAL Id : hal-04189716 , version 1

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Konan C A N'Gatta, Alain Kondjoyan, Raphael Favier, Arnaud Cougoul, Dominique Gruffat, et al.. Effect of tumbling and antioxidant marinating on the tenderness and nutritional qualities of intermediate tenderness beef cuts from grass-fed crossbreds. 69th International Congress of Meat Science and Technology, Aug 2023, Padova, Italy. ⟨hal-04189716⟩

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