National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1-Reference-Cited by-同舟云学术

National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1

Published:2013-02-01 Issue:2 Volume:91 Page:1005-1014
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Guelker M. R.¹,Haneklaus A. N.¹,Brooks J. C.²,Carr C. C.³,Delmore R. J.⁴,Griffin D. B.¹,Hale D. S.¹,Harris K. B.¹,Mafi G. G.⁵,Johnson D. D.³,Lorenzen C. L.⁶,Maddock R. J.⁷,Martin J. N.²,Miller R. K.¹,Raines C. R.⁸,VanOverbeke D. L.⁵,Vedral L. L.⁵,Wasser B. E.⁹,Savell J. W.¹

Affiliation:

1. Department of Animal Science, Texas A&M University, College Station 77843-2471

2. Department of Animal and Food Sciences, Texas Tech University, Lubbock 79409

3. Department of Animal Sciences, University of Florida, Gainesville 32611

4. Department of Animal Science, California Polytechnic State University, San Luis Obispo 93407

5. Division of Animal Science, Oklahoma State University, Stillwater 74078

6. Department of Animal Sciences, University of Missouri, Columbia 65211

7. Department of Animal Sciences, North Dakota State University, Fargo 58105-6050

8. Department of Dairy and Animal Science, Pennsylvania State University, University Park 16801

9. National Cattlemen's Beef Association, 9110 East Nichols Avenue, Centennial, CO 80112

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/91/2/1005/23963870/1005.pdf

Reference23 articles.

1. Profile of biochemical traits influencing tenderness of muscles from the beef round;Anderson;Meat Sci.,2012

2. Warner-Bratzler shear evaluations of 40 bovine muscles;Belew;Meat Sci.,2003

3. National Beef Tenderness Survey–1998;Brooks;J. Anim. Sci.,2000

4. Canadian Cattlemen's Association and Beef Information Centre 2010. National Beef Quality Audit: 2009 Retail Beef Satisfaction Benchmark. A Beef Research Cluster Initiative, Canadian Cattlemen's Association and Agriculture and Agri-Food Canada.Accessed Mar. 22, 2011. http://www.cattle.ca/media/file/original/882_T3166_Retail_Benchmark_09_9.pdf.

5. Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles;Carmack;Meat Sci.,1995

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