A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat-Reference-Cited by-同舟云学术

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A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat

Published:2005-03 Issue:3 Volume:69 Page:527-536
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

de Huidobro F. Ruiz,Miguel E.,Blázquez B.,Onega E.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. The combined effects of time on feed, electrical stimulation and aging on beef quality;Aalhus;Canadian Journal of Animal Science,1992

2. Meat science, milk science and technology;Barton-Gade,1988

3. Texture profile method;Brandt;Journal of Food Science,1963

4. Bratzler, L. J. (1932). Measuring the tenderness of meat by means of a mechanical shear. Master of Science Thesis. Kansas State College (KA), USA

5. Consumer perception of sensory quality in muscle foods;Chambers;Food Technology,1993

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