Shear gradient in longissimus steaks1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/80/9/2390/23739580/2390.pdf
Reference30 articles.
1. Some dorsal-lateral location tenderness differences in the longissimus dorsi muscle of beef and pork;Alsmeyer;J. Anim. Sci.,1965
2. Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method;Berry;J. Anim. Sci.,1993
3. A comparison of the press method with taste-panel and shear measurements of tenderness in beef and lamb muscles;Bratzler;J. Food Sci.,1963
4. National beef tenderness survey1998;Brooks;J. Anim. Sci.,2000
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