Warner–Bratzler shear evaluations of 40 bovine muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
1. Color atlas of veterinary anatomy (Vol. 1.): The ruminants;Ashdown,1996
2. Consumer evaluation of beef of known categories of tenderness;Boleman;Journal of Animal Science,1997
3. National Beef Tenderness Survey—1998;Brooks;Journal of Animal Science,2000
4. Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles;Carmack;Meat Science,1995
5. Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant;Huffman;Journal of Animal Science,1996
Cited by 234 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. Beef-on-dairy: Meat quality of veal and prediction of intramuscular fat using the Q-FOM™ Beef camera at the 5th–6th thoracic vertebra;Meat Science;2024-07
2. Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles;Food Research International;2024-05
3. Sire breed has a larger impact on sensory and technological meat quality than dam breed in beef-on-dairy heifers reared on forage and semi-natural grasslands;Livestock Science;2024-04
4. National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice;Meat and Muscle Biology;2024-02-23
5. Carcass characteristics, meat quality, sensory palatability and chemical composition of Thai native cattle grazing in lowland and Phu Phan mountain forest;Animal Bioscience;2024-02-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3