Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1-Reference-Cited by-同舟云学术

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Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1

Published:2006-05-01 Issue:5 Volume:84 Page:1221-1226
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Sitz B. M.,Calkins C. R.,Feuz D. M.,Umberger W. J.,Eskridge K. M.

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/84/5/1221/23648844/1221.pdf

Reference15 articles.

1. Influence of electrical stimulation, blade tenderization and postmortem vacuum aging upon the acceptability of beef finished on forage or grain;Bidner;J. Anim. Sci.,1985

2. Dry-aging beef: Is it worth it?;Bischoff;Meat Ind.,1984

3. Dry-aging effects on palatability of beef longissimus;Campbell;J. Food Sci.,2001

4. A simple technique for maintaining temperature of cooked meat samples prior to sensory evaluation;Caporoso;J. Food Sci.,1978

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