@inbook{833c61fa90f149c4b167aa4c7148f9a8,
title = "Evaluation of the effect of different cooking treatments on the tenderness and cook loss of injected bovine forequarter muscles",
keywords = "Beef, Cooking, Forequarter, Muscle, Tenderness",
author = "H. Walsh and S. Martins and O'Neill, \{E. E.\} and Kerry, \{J. P.\} and T. Kenny and P. Ward",
year = "2023",
month = aug,
day = "28",
language = "English",
isbn = "9789086860104",
pages = "503--504",
booktitle = "52nd International Congress of Meat Science and Technology",
publisher = "Brill",
}