Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Meat Science

Volumn 64, Issue 4, 2003, Pages 333-339

  Caine, W R ^a   Aalhus, J L ^a   Best, D R ^a   Dugan, M E R ^a   Jeremiah, L E ^a  

^a LACOMBE RESEARCH CENTRE   (Canada)

Author keywords

Beef tenderness; Texture profile analysis; Warner Bratzler shear force

Indexed keywords

SENSORY CHARACTERISTICS;

FORCE CONTROL; HARDNESS; TEXTURES; TISSUE;

MEATS;

EID: 0037208092     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00110-9     Document Type: Article

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