Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation-Reference-Cited by-同舟云学术

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Towards improving classification of Canadian dark-cutting beef carcasses: Consumer sensory evaluation

Published:2023-01 Issue: Volume:195 Page:109008
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Leighton Patricia L.A.,Pietrasik Zeb,López-Campos Oscar,Rodas-González Argenis,Aalhus Jennifer,Prieto Nuria

Funder

Beef Cattle Research Council

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Effect of enhanced fluorescent light on acceptability of meat cuts;Barbut;Journal of Muscle Foods,2005

2. Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef;Beltrán;Meat Science,1997

Cited by 2 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. The area of loin eye in bulls of the Ukrainian Black-and-White dairy breed and its relationship with beef characteristics;Animal Science and Food Technology;2024-04-17

2. Sensory quality of beef with different ultimate pH values – A Brazilian perspective;Meat Science;2024-03

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