National beef tenderness survey - 2006: Assessment of Warner-Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

Meat Science

Volumn 77, Issue 3, 2007, Pages 357-364

  Voges, K L ^a   Mason, C L ^a   Brooks, J C ^b   Delmore, R J ^c   Griffin, D B ^a   Hale, D S ^a   Henning, W R ^d   Johnson, D D ^e   Lorenzen, C L ^f   Maddock, R J ^g   Miller, R K ^a   Morgan, J B ^h   Baird, B E ⁱ   Gwartney, B L ⁱ   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^d PENNSYLVANIA STATE UNIVERSITY   (United States)

^e UNIVERSITY OF FLORIDA   (United States)

^f UNIVERSITY OF MISSOURI   (United States)

^g SOUTH DAKOTA STATE UNIVERSITY   (United States)

^h OKLAHOMA STATE UNIVERSITY   (United States)

ⁱ National Cattlemen's Beef Association   (United States)

Author keywords

Beef; Consumer panels; Market survey; Tenderness; Warner Bratzler Shear force

Indexed keywords

EID: 34547436812     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.03.024     Document Type: Article

References (11)

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