Determination of potential inherent variability when measuring beef quality

Meat Science

Volumn 66, Issue 4, 2004, Pages 765-770

  O'Neill, D J ^a   Troy, D J ^a   Mullen, A M ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Beef; Colour; Muscle; pH; Quality; Tenderness; Variation

Indexed keywords

BEEF QUALITY ATTRIBUTES; MEAT TOUGHNESS; POTENTIAL INHERENT VARIABILITY; SARCOMERE LENGTH; TENDERNESS; VARIATION; WARNER BRATZLER SHEAR FORCE (WBSF);

COLOR; COMPOSITION; ELECTRIC CONDUCTANCE; FOOD PROCESSING; MOISTURE; MUSCLE; OILS AND FATS; OPTIMIZATION; PH EFFECTS; SAMPLING;

MEATS;

BOVINAE;

EID: 0942278713     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00037-8     Document Type: Article

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