Testing different devices to assess the meat tenderness: preliminary results
Author:
Funder
Fundação de Amparo à Pesquisa do Estado de São Paulo
Frigorífico CowPig (Boituva, São Paulo, Brazil).
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04941-1.pdf
Reference26 articles.
1. American Meat Science Association (2015) Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat
2. Arantes-Pereira L, Vargas FC, Balieiro JCC et al (2016) Reproducibility and correlation between meat shear force measurements by Warner–Bratzler machine and a Texturometer. Int J Food Stud 5:193–202. https://doi.org/10.7455/ijfs/5.2.2016.a7
3. Baldassini WA, Chardulo LALL, Silva JAVV et al (2017) Meat quality traits of Nellore bulls according to different degrees of backfat thickness: a multivariate approach. Anim Prod Sci 57:363–370. https://doi.org/10.1071/AN15120
4. Bertola NC, Bevilacqua AE, Zaritsky NE (1994) Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle. J Food Process Preserv 18:31–46. https://doi.org/10.1111/j.1745-4549.1994.tb00240.x
5. Bouton PE, Harris PV (1972) A comparison of some objective methods used to assess meat tenderness. J Food Sci 37:218–221. https://doi.org/10.1111/j.1365-2621.1972.tb05820.x
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