Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations-Reference-Cited by-同舟云学术

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Establishment of a tenderness screening index for beef cuts using instrumental and sensory texture evaluations

Published:2024-03 Issue: Volume:35 Page:100889
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Ricardo-Rodrigues Sara^ORCID,Laranjo Marta^ORCID,Elias Miguel,Potes Maria Eduarda^ORCID,Agulheiro-Santos Ana Cristina^ORCID

Funder

FCT

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Publisher

Elsevier BV

Reference40 articles.

1. Physical Properties of Foods: Novel Measurement Techniques and Applications, Rheological Properties of Foods;Agulheiro-Santos,2012

2. One technology does not fit all: profiling consumers of tender and tenderised beef steaks;Almli;Meat Sci.,2013

3. Standard Specification for Tenderness Marketing Claims Associated with Meat Cuts Derived from Beef,2011

4. Testing different devices to assess the meat tenderness: preliminary results;Baldassini;J. Food Sci. Technol.,2021

5. Influence of animal age on the tenderness of beef: muscle differences;Bouton;Meat Sci.,1978

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