The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion

Author:

Bratcher C.L.,Johnson D.D.,Littell R.C.,Gwartney B.L.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. AMSA. (1995). Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat. American Meat Science Association and National Livestock and Meat Board

2. Warner–Bratzler shear evaluations of 40 bovine muscles;Belew;Meat Science,2003

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

4. Intramuscular variation in beef tenderness;Denoyelle;Meat Science,2003

5. Doty, D. M., & Pierce, J. C. (1961). Beef muscle characteristics as related to carcass-grades, carcass weight, and degree of aging. USDA Technical Bulliten No. 1231

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