Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15828.x/fullpdf
Reference13 articles.
1. A statistical test of consensus obtained from Generalized Procrustes Analysis of sensory data;Bonnie;J. Sensory Studies,1991
2. Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat;Brown;Food Qual. Preference,1996
3. Time intensity as a tool for the measurement of meat tenderness;Butler;Food Qual. Preference,1996
4. The effect of two methods of cooking on palatability scores, shear force values and collagen content of two cuts of beef;Cover;Food Res.,1956
5. Tenderness of beef III. The muscle fibre component of tenderness;Cover;J. Food Sci.,1962
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