Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers-Reference-Cited by-同舟云学术

Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

Published:2010-10 Issue:2 Volume:86 Page:422-429
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sasaki Keisuke,Motoyama Michiyo,Yasuda Jumpei,Yamamoto Tadashi,Oe Mika,Narita Takumi,Imanari Mai,Fujimura Shinobu,Mitsumoto Mitsuru

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

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3. Correlation of sensory and instrumental evaluations of roast beef texture;Brady;Journal of Food Science,1985

4. Meat quality assessment using biophysical methods related to meat structure;Damez;Meat Science,2008

5. Relationship between beef consumer tenderness perception and Warner–Bratsler shear force;Destefanis;Meat Science,2008

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