Affiliation:
1. Department of Animal Sciences, Colorado State University, Fort Collins 80523-1171
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Reference32 articles.
1. Development of a lexicon for beef flavor in intact muscle;Adhikari;J. Sensory Studies,2011
2. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;American Meat Science Association (AMSA),1995
3. Carcass composition, quality and palatability attributes of bulls and steers fed different energy levels and killed at four ages;Arthaud;J. Anim. Sci.,1977
4. ASTM
2011. Standard specification for tenderness marketing claims associated with meat cuts derived from beef. http://www.astm.org/Standards/F2925.htm. (Accessed 24 February 2014.)
5. Beef carcass maturity indicators and palatability attributes;Berry;J. Anim. Sci.,1974
Cited by
21 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