Combining two proven mechanical tenderness measurements in one steak1,2-Reference-Cited by-同舟云学术

Combining two proven mechanical tenderness measurements in one steak1,2

Published:2013-09-01 Issue:9 Volume:91 Page:4521-4525
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Callahan Z. D.¹,Belk K. E.²,Miller R. K.³,Morgan J. B.⁴,Lorenzen C. L.¹

Affiliation:

1. Division of Animal Sciences, University of Missouri, Columbia 65211

2. Department of Animal Science, Colorado State University, Fort Collins 80523

3. Department of Animal Science, Texas A&M University, College Station 77843

4. Pfizer Animal Health, Stillwater, OK 74074

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/91/9/4521/24034336/4521.pdf

Reference13 articles.

1. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA;American Meat Science Association,,1995

2. 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;Derington;Meat Sci.,2011

3. Comparison of cooking and shearing methods for evaluating tenderness of beef strip loin steaks;Grobbel;Proc. Reciprocal Meat Conf.,2002

4. Warner-Bratzler shear force repeatability in beef longissimus steaks cooked with a convection oven, broiler, or clam-shell grill;Kerth;J. Food Sci.,2003

5. Evaluation of electric belt grill, forced-air convection oven, and electric broiler cookery methods for beef tenderness research;Lawrence;Meat Sci.,2001

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