A mapping method for the description of Warner–Bratzler shear force gradients in beef Longissimus thoracis et lumborum and Semitendinosus

Author:

Janz J.A.M.,Aalhus J.L.,Dugan M.E.R.,Price M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. A simple, on-line processing method for improving beef tenderness;Aalhus;Canadian Journal of Animal Science,1999

2. A within-animal examination of postmortem ageing for up to 21 d on tenderness in the bovine Longissimus thoracis and semimembranosus muscles;Aalhus;Canadian Journal of Animal Science,2004

3. Some dorsal–lateral location tenderness differences in the Longissimus dorsi muscle of beef and pork;Alsmeyer;Journal of Animal Science,1965

4. Beef Information Centre. (2002). Beef consumer satisfaction benchmark study. Available from http://www.beefinfo.org/pdf/csr.pdf [12 January 2004].

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

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