Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade-Reference-Cited by-同舟云学术

Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

Published:2004-10 Issue:2 Volume:68 Page:243-248
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Obuz E,Dikeman M.E,Grobbel J.P,Stephens J.W,Loughin T.M

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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5. Predictive value of USDA beef quality grade factors for cooked meat palatability;Campion;Journal of Food Science,1975

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