Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers-Reference-Cited by-同舟云学术

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Effect of fat content on sensory characteristics of marbled beef from Japanese Black steers

Published:2014-12-09 Issue:7 Volume:86 Page:707-715
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Iida Fumiko¹,Saitou Kaoru²,Kawamura Tadashi²,Yamaguchi Shizuko³,Nishimura Toshihide⁴

Affiliation:

1. Department of Food and Nutrition; Japan Women's University; Tokyo Japan

2. National Livestock Breeding Center; Fukushima Japan

3. Taste and Food Preference Laboratory; Tokyo Japan

4. Department of Food Science and Technology; Nippon Veterinary and Life Science University; Tokyo Japan

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12342/fullpdf

Reference42 articles.

1. Comparison of restaurant vs research-type broiling with beef loin steaks differing in marbling;Berry;Journal of Animal Science,1990

2. Relationship of marbling to the palatability of beef;Blumer;Journal of Animal Science,1963

3. Nature and variability of marbling deposits in longissimus dorsi muscle of beef carcasses;Blumer;Journal of Animal Science,1962

4. A method for the quantitative estimation of marbling in the beef rib eye muscle;Blumer;Journal of Animal Science,1959

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