Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness-Reference-Cited by-同舟云学术

Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness

Published:2020-04-17 Issue:4 Volume:51 Page:559-566
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Holman Benjamin W. B.¹²^ORCID,Collins Damian³,Kilgannon Ashleigh K.¹²,Hopkins David L.¹²

Affiliation:

1. Centre for Red Meat and Sheep DevelopmentNSW Department of Primary Industries Cowra New South Wales Australia

2. Graham Centre for Agricultural Innovation, NSW Department of Primary IndustriesCharles Sturt University Wagga Wagga New South Wales Australia

3. Elizabeth Macarthur Agricultural InstituteNSW Department of Primary Industries Menangle New South Wales Australia

Funder

Charles Sturt University

NSW Department of Primary Industries

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12523

Reference39 articles.

1. Establishment of consumer thresholds for beef quality attributes

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

3. INFLUENCE OF pH AND FIBER CONTRACTION STATE UPON FACTORS AFFECTING THE TENDERNESS OF BOVINE MUSCLE

4. A COMPARISON OF SOME OBJECTIVE METHODS USED TO ASSESS MEAT TENDERNESS

5. Butler D.(2009). asreml: asreml() fits the linear mixed model (Version 3.0–1). Retrieved fromwww.vsni.co.uk.

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