Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

Author:

Silva Douglas R.G.ORCID,de Moura Ana Paula R.,Ramos Alcinéia L.S.,Ramos Eduardo M.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat;AMSA,2015

2. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle;Aroeira;Meat Science,2016

3. Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks;Caine;Meat Science,2003

4. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technology,1978

5. Fragmentation procedure for bovine longissimus muscle as an index of cooked steak tenderness;Davis;Journal of Food Science,1980

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