Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet-Owens razor shear, and Warner-Bratzler shear force

Meat Science

Volumn 85, Issue 3, 2010, Pages 487-492

  Yancey, J W S ^a   Apple, J K ^a   Meullenet, J F ^a   Sawyer, J T ^a  

^a UNIVERSITY OF ARKANSAS DIVISION OF AGRICULTURE   (United States)

Author keywords

Beef; Near infrared spectroscopy; Shear force; Tenderness

Indexed keywords

ANIMAL; ARTICLE; CADAVER; CATTLE; CLASSIFICATION; CONSUMER; COOKING; FAT INTAKE; FOOD HANDLING; HUMAN; LIGHT; MEAT; MECHANICAL STRESS; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; SKELETAL MUSCLE; STANDARD;

ANIMALS; CADAVER; CATTLE; CONSUMER SATISFACTION; COOKING; DIETARY FATS; FOOD TECHNOLOGY; HUMANS; LIGHT; MEAT; MUSCLE, SKELETAL; SPECTROSCOPY, NEAR-INFRARED; STRESS, MECHANICAL;

EID: 77954956664     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.020     Document Type: Article

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