In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis

Meat Science

Volumn 85, Issue 1, 2010, Pages 104-109

  Bagley, J L ^a   Nicholson, K L ^a   Pfeiffer, K D ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef; Blade tenderization; In home consumer evaluation; Injection; M. serratus ventralis thoracis

Indexed keywords

PAPAIN; PHOSPHATE; SALT INTAKE;

ADULT; ARTICLE; CONSUMER; COOKING; FEMALE; FOOD HANDLING; HUMAN; MALE; MEAT; MECHANICAL STRESS; METHODOLOGY; MIDDLE AGED; SALT INTAKE; SENSATION; SHEAR STRENGTH; SKELETAL MUSCLE; ANALYSIS; CONSUMER ATTITUDE; PROCEDURES; YOUNG ADULT;

ADULT; CONSUMER SATISFACTION; COOKERY; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; MIDDLE AGED; MUSCLE, SKELETAL; PAPAIN; PHOSPHATES; SENSATION; SHEAR STRENGTH; SODIUM CHLORIDE, DIETARY; STRESS, MECHANICAL; YOUNG ADULT; CONSUMER BEHAVIOR; COOKING;

EID: 77049103077     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.012     Document Type: Article

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