DEVELOPMENT OF THE ARMOUR TENDEROMETER FOR TENDERNESS EVALUATION OF BEEF CARCASSES-Reference-Cited by-同舟云学术

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DEVELOPMENT OF THE ARMOUR TENDEROMETER FOR TENDERNESS EVALUATION OF BEEF CARCASSES

Published:1972-05 Issue:2 Volume:3 Page:146-164
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

HANSEN LEO J.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1972.tb00619.x/fullpdf

Reference8 articles.

1. R. D. Knutson, V. K. Johnson, C. N. Haugse, and M. L. Buchanan : 1966 , 'Variation in Tenderness of Beef Muscle',North Dakota State Ag. Exp. Station Tech. Bull., p.464.

2. H. W. Schultz : 1957 , 'Mechanical Methods of Measuring Tenderness of Meat', Proceedings Tenth Annual Reciprocal Meat Conference.

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1. Principles of solid food texture analysis *;Instrumental Assessment of Food Sensory Quality;2013

2. Measuring Meat Texture;Sensory Analysis of Foods of Animal Origin;2010-09-15

3. Measuring Meat Texture;Handbook of Muscle Foods Analysis;2008-11-10

4. A method for simultaneous fluorometry and rheology of connective tissue in bulk meat;Meat Science;2005-08

5. Mechanical probes can predict tenderness of cooked beef longissimus using uncooked measurements1;Journal of Animal Science;2004-07-01

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