Establishing tenderness thresholds of Venezuelan beef steaks using consumer and trained sensory panels

Meat Science

Volumn 83, Issue 2, 2009, Pages 218-223

  Rodas Gonzalez A ^a,c   Huerta Leidenz, N ^b   Jerez Timaure, N ^b   Miller, M F ^c  

^a FACULTAD DE CIENCIAS VETERINARIAS   (Venezuela)

^b UNIVERSIDAD DEL ZULIA   (Venezuela)

^c TEXAS TECH UNIVERSITY   (United States)

Author keywords

Acceptability; Beef; Tenderness; Threshold; Warner Bratzler shear

Indexed keywords

EID: 67650046225     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.021     Document Type: Article

References (21)

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