Relationship between Sensory Property and Warner-Bratzler Shear Force for Prediction of Tenderness for Branded Hanwoo Beef-Reference-Cited by-同舟云学术

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Relationship between Sensory Property and Warner-Bratzler Shear Force for Prediction of Tenderness for Branded Hanwoo Beef

Published:2009-02-28 Issue:1 Volume:29 Page:40-46
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Jin-Hyoung,Cho Soo-Hyun,Seong Pil-Nam,Jeong Da-Woon,In Tae-Sik,Hah Kyung-Hee,Jung Meyung-Ok,Park Beom-Young,Lee Jong-Moon,Kim Dong-Hun

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200909651053514.pdf

Reference11 articles.

1. National Beef Tenderness Survey-1998.

2. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

3. Effect of Socio-demographic Factors on Sensory Properties of Korean Hanwoo Bull Beef by Different Cut and Cooking Methods

4. Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Meat Quality and Nutritional Properties of Hanwoo and Imported Australian Beef;Korean Journal for Food Science of Animal Resources;2011-10-31

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