Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference24 articles.
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3. Objective-subjective assessment of meat tenderness;Bouton;Journal of Texture Studies,1975
4. Effect of ultimate pH upon water holding capacity and tenderness of mutton;Bouton;Journal of Food Science,1971
5. Correlation of sensory and instrumental evaluations of roast beef texture;Brady;Journal of Food Science,1985
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