A comparison between Warner-Bratzler shear force measurement and texture profile analysis of meat and meat products: a review
Author:
Publisher
IOP Publishing
Subject
General Engineering
Link
http://stacks.iop.org/1755-1315/85/i=1/a=012063/pdf
Reference17 articles.
1. Biochemical and Structural Factors Contributing to Seasonal Variation in the Texture of Farmed Atlantic Halibut (Hippoglossus hippoglossus L.) Flesh
2. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
3. Relationship between beef consumer tenderness perception and Warner–Bratzler shear force
4. Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy
5. Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force
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