Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes1-Reference-Cited by-同舟云学术

Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes1

Published:2013-02-01 Issue:2 Volume:91 Page:1024-1034
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Emerson M. R.¹,Woerner D. R.¹,Belk K. E.¹,Tatum J. D.¹

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

Link

http://academic.oup.com/jas/article-pdf/91/2/1024/23963874/1024.pdf

Reference32 articles.

1. Adhikari K. Miller R. 2010. Beef flavor lexicon: A reciprocation session. http://www.meatscience.org/page.aspx?id=6116. (Accessed May 17, 2011.)

2. Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat;AMSA,1995

3. Non-genetic factors that affect quality grade of fed cattle;Anderson,2007

4. A special study of the beef grade standards;Briskey,1964

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