Efficacy of performing Warner-Bratzler and slice shear force on the same beef steak following rapid cooking

Meat Science

Volumn 85, Issue 4, 2010, Pages 792-794

  Lorenzen, C L ^a   Calkins, C R ^b   Green, M D ^c   Miller, R K ^d   Morgan, J B ^e   Wasser, B E ^f  

^a UNIVERSITY OF MISSOURI   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c Veterinary Dentistry and Oral Surgery   (United States)

^d TEXAS A AND M UNIVERSITY   (United States)

^e OKLAHOMA STATE UNIVERSITY   (United States)

^f National Cattlemen's Beef Association   (United States)

Author keywords

Beef; Instrumentation; Shear force; Tenderness

Indexed keywords

ANIMAL; ARTICLE; CATTLE; COOKING; EVALUATION; FOOD HANDLING; MEAT; MECHANICAL STRESS; METHODOLOGY;

ANIMALS; CATTLE; COOKING; FOOD HANDLING; MEAT; STRESS, MECHANICAL;

EID: 77954957750     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.030     Document Type: Article

References (9)

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