@inbook{5922a785c40c4aeb85a753a13cbb61b9,
title = "The effect of hot boning and elevated brine temperature on the processing and sensory properties of cured beef prepared from silverside and forequarter muscles",
keywords = "Beef, Biceps femoris, Curing, Elevated brine temperature, Hot boning, Pectoralis profundus",
author = "D. Keenan and J. Hayes and T. Kenny and Kerry, \{J. P.\}",
year = "2023",
month = aug,
day = "28",
language = "English",
isbn = "9789086860104",
pages = "521--522",
booktitle = "52nd International Congress of Meat Science and Technology",
publisher = "Brill",
}