Use of Gelatin Gels as a Reference Material for Performance Evaluation of Meat Shear Force Measurements-Reference-Cited by-同舟云学术

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Use of Gelatin Gels as a Reference Material for Performance Evaluation of Meat Shear Force Measurements

Published:2011-04 Issue:3 Volume:76 Page:S210-S216
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Bowker Brian C.,Eastridge Janet S.,Solomon Morse B.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. Warner-Bratzler shear evaluations of 40 bovine muscles;Belew;Meat Sci,2003

2. Standardization of texture measuring instruments;Bourne;J Tex Stud,1972

3. Phenotypic ranges and relationships among carcass and meat palatability traits for fourteen cattle breeds, and heritabilities and expected progeny differences for Warner-Bratzler shear force in three beef cattle breeds;Dikeman;J Anim Sci,2005

4. Precision in the measurement of meat texture;Dransfield;J Sci Food Agric,1980

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1. The effects of magnolol supplementation on growth performance, meat quality, oxidative capacity, and intestinal microbiota in broilers;Poultry Science;2022-04

2. Morinda officinalis polysaccharides improve meat quality by reducing oxidative damage in chickens suffering from tibial dyschondroplasia;Food Chemistry;2021-05

3. Characterization of growth performance, meat quality and serum biochemical parameters in chickens suffering from tibial dyschondroplasia;Livestock Science;2020-03

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