The effects of degree of dark cutting on tenderness and sensory attributes of beef1,2

Author:

Grayson A. L.,Shackelford S. D.,King D. A.,McKeith R. O.,Miller R. K.,Wheeler T. L.

Publisher

Oxford University Press (OUP)

Subject

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

Reference44 articles.

1. Development of a lexicon for beef flavor in intact muscle;Adhikari;J. Sensory Studies.,2011

2. American Meat Science Association 2015. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of meat. http://www.meatscience.org/publications-resources/printed-publications/sensory-and-tenderness-evaluation-guidelines. (Accessed June 8, 2015.)

3. Influence of pH and fiber contraction state upon factors affecting the tenderness of bovine muscle;Bouton;J. Food Sci.,1973

4. Effect of ultimate pH upon the water-holding capacity and tenderness of mutton;Bouton;J. Food Sci.,1971

5. Effects of ultimate pH on ovine muscle: Mechanical properties;Bouton;J. Food Sci.,1972

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