Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups-Reference-Cited by-同舟云学术

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Published:2008-11 Issue:3 Volume:80 Page:795-804
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Laster M.A.,Smith R.D.,Nicholson K.L.,Nicholson J.D.W.,Miller R.K.,Griffin D.B.,Harris K.B.,Savell J.W.

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. The effects of quality grade, aging, and location within muscle on Warner–Bratzler shear force in beef muscles of locomotion;Bratcher;Meat Science,2005

2. Dry-aging effect on palatability of beef longissimus muscle;Campbell;Journal of Food Science,2001

3. Uniform retail meat identity standards;Industry-Wide Cooperative Meat Identification Standards Committee,2003

4. Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat;Luchak;Meat Science,1998

5. Sensory evaluation techniques;Meilgaard,2007

Cited by 87 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancement of culled ewes’ meat quality: Effects of aging method and time;Food Chemistry: X;2024-10

2. Freezing/thawing as an accelerating process of wet- and dry-aged Nellore beef;Meat Science;2024-05

3. Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection;Meat and Muscle Biology;2024-04-11

4. A current review of U.S. beef flavor II: Managing beef flavor;Meat Science;2024-03

5. Extending the theory of planned behavior to examine the role of meat-eater identity: The case of dry-aged beef;Meat Science;2024-01