Effects of postmortem aging and USDA quality grade on Warner-Bratzler shear force values of seventeen individual beef muscles

Journal of Animal Science

Volumn 84, Issue 12, 2006, Pages 3387-3396

  Gruber, S L ^a   Tatum, J D ^a   Scanga, J A ^a   Chapman, P L ^a   Smith, G C ^a   Belk, K E ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Aging; Beef; Meat grade; Muscle; Tenderness

Indexed keywords

ANIMAL; ARTICLE; CATTLE; FOOD HANDLING; GOVERNMENT; MEAT; METHODOLOGY; SKELETAL MUSCLE; STANDARD; TIME; UNITED STATES;

ANIMALS; CATTLE; FOOD HANDLING; MEAT; MUSCLE, SKELETAL; TIME FACTORS; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 33845274301     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2006-194     Document Type: Article

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