Comparison of two instruments (G2 Tenderometer and a Lloyd texture analyser) for measuring the shear force of cooked meat

Animal Production Science

Volumn 51, Issue 1, 2011, Pages 71-76

  Hopkins, D L ^a   Toohey, E S ^b   Kerr, M J ^a   Van De Ven, R ^c  

^a Industry and Investment NSW Primary Industries   (Australia)

^b Industry and Investment NSW Primary Industries   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

beef; lamb.

Indexed keywords

CATTLE; COMPARATIVE STUDY; MEAT; SHEAR; SHEEP; TEXTURE;

OVIS ARIES;

EID: 78650480298     PISSN: 18360939     EISSN: None     Source Type: Journal    
DOI: 10.1071/AN10136     Document Type: Conference Paper

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