Measurement and prediction of tenderness in six beef muscles-Reference-Cited by-同舟云学术

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Measurement and prediction of tenderness in six beef muscles

Published:1979-01 Issue:1 Volume:3 Page:21-29
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Joseph R.L.,Connolly J.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Principles of sensory evaluation of food;Amerine,1965

2. MRI Symposium;Bryce-Jones,1969

3. Ein Festigkeitspr�fger�t f�r Lebensmittel nach N. Wolodkewitsch

4. DEVELOPMENT OF THE ARMOUR TENDEROMETER FOR TENDERNESS EVALUATION OF BEEF CARCASSES

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1. Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef;Animal Science Journal;2013-08-01

2. Love me tender: An Omics window on the bovine meat tenderness network;Journal of Proteomics;2012-07

3. RANKING BEEF MUSCLES FOR WARNER-BRATZLER SHEAR FORCE AND TRAINED SENSORY PANEL RATINGS FROM PUBLISHED LITERATURE;Journal of Food Quality;2011-06

4. The thermal stability of Quorn™ pieces;International Journal of Food Science & Technology;2008-07-18

5. International perspective: characterisation of United States Department of Agriculture and Meat Standards Australia systems for assessing beef quality;Australian Journal of Experimental Agriculture;2008

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