THE MEASUREMENT OF SHEAR FORCE BY CORE LOCATION IN LONGISSIMUS DORSI BEEF STEAKS FROM FOUR TENDERNESS GROUPS-Reference-Cited by-同舟云学术

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THE MEASUREMENT OF SHEAR FORCE BY CORE LOCATION IN LONGISSIMUS DORSI BEEF STEAKS FROM FOUR TENDERNESS GROUPS

Published:1989-01 Issue:5 Volume:11 Page:341-347
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:

Author:

CROUSE J. D.,THEER L. K.,SEIDEMAN S. C.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1989.tb00895.x/fullpdf

Reference11 articles.

1. Some dorsal-lateral tenderness differences in the longissimus dorsi muscle of beef and pork;ALSMEYER;J. Food Sci.,1965

2. Comparison of sarcomere length to other predictors of beef tenderness;HOWARD;J. Food Sci.,1968

3. Considerations for beef tenderness evaluations;SMITH;J. Food Sci.,1969

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Relationship between Rehydration Time and Tenderness at Different Rehydrating Water Temperatures in Freeze-Dried Pork Loin;Processes;2023-09-24

2. Shear force analysis by core location in Longissimus steaks from Nellore cattle using hyperspectral images – A feasibility study;Meat Science;2018-09

3. Effect of growth-promoting technologies on Longissimus lumborum muscle fiber morphometrics, collagen solubility, and cooked meat tenderness12;Journal of Animal Science;2016-02-01

4. Comparison of Warner–Bratzler shear force values between round and square cross-section cores from cooked beef and pork Longissimus muscle;Meat Science;2015-05

5. Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin;Meat Science;2011-05

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