Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force-Reference-Cited by-同舟云学术

Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

Published:2010-07 Issue:3 Volume:85 Page:487-492
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Yancey J.W.S.,Apple J.K.,Meullenet J.-F.,Sawyer J.T.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Consumer evaluation of beef of known categories of tenderness;Boleman;Journal of Animal Science,1997

4. Bratzler, L. J. (1932). Measuring the tenderness of meat by mechanical shear. Master’s thesis. Kansas State College, Manhattan, KS.

5. Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098nm;Byrne;Meat Science,1998

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