Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef-Reference-Cited by-同舟云学术

Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef

Published:2020-04 Issue:2 Volume:51 Page:252-262
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Battaglia Christian¹,Vilella Gustavo F.¹,Bernardo Ana P. S.¹,Gomes Carolina L.¹,Biase Adriele G.²,Albertini Tiago Z.²,Pflanzer Sergio B.¹^ORCID

Affiliation:

1. Faculty of Food Engineering (FEA), Cidade Universitária ZeferinoVazUniversity of Campinas (UNICAMP) Campinas São Paulo Brazil

2. @Tech—Innovation Technology for Agriculture Piracicaba São Paulo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

São Paulo Research Foundation

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12473

Reference55 articles.

1. Distance-Based Tests for Homogeneity of Multivariate Dispersions

2. ASTM (American Society for Testing and Materials). (2011). Standard Specification for Tenderness Marketing Claims Associated with Meat Cuts Derived from Beef.

3. Bratzler L. J.(1954). Using the Warner‐Bratzler Shear. Proceedings of 7th Annual Reciprocal Meat Conference (pp. 154–160). Chicago IL: American Meat Science Association.

4. Comparison of methods for measuring sarcomere length in beef semitendinosus muscle

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