Technical Note: Use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/82/1/238/23253412/238.pdf
Reference8 articles.
1. Training and testing of judges for sensory analysis of meat quality;Cross;Food Technol.,1978
2. Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness;Shackelford;J. Anim. Sci.,1999
3. Tenderness classification of beef. II: Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions;Shackelford;J. Anim. Sci.,1999
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