Tenderness Classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus When cooked well done

Journal of Animal Science

Volumn 77, Issue 4, 1999, Pages 882-888

  Wheeler, T L ^a   Shackelford, S D ^a   Koohmaraie, M ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Beef; Classification; Cooking; Grading; Quality; Tenderness

Indexed keywords

ANIMAL; ARTICLE; CATTLE; CLASSIFICATION; COOKING; FEMALE; GOVERNMENT; HISTOLOGY; MALE; MEAT; QUALITY CONTROL; SENSATION; SKELETAL MUSCLE; STANDARD; TIME; UNITED STATES;

ANIMALS; CATTLE; COOKERY; FEMALE; MALE; MEAT; MUSCLE, SKELETAL; QUALITY CONTROL; SENSATION; TIME FACTORS; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 0033111801     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1999.774882x     Document Type: Article

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