Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics-Reference-Cited by-同舟云学术

Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics

Published:2018-11 Issue: Volume:145 Page:195-201
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lee Y.,Lee B.,Kim H.K.,Yun Y.K.,Kang S.J.,Kim K.T.,Kim B.D.,Kim E.J.,Choi Y.M.^ORCID

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

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4. Solvent extraction method for fat in meat 991.36;AOAC,2000

5. Eating quality prediction of beef from Italian Simmental cattle based on experts' steak assessment;Borgogno;Meat Science,2016

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