National beef tenderness survey-2010:Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments

Journal of Animal Science

Volumn 91, Issue 2, 2013, Pages 1005-1014

  Guelker, M R ^a   Haneklaus, A N ^a   Brooks, J C ^b   Carr, C C ^c   Delmore Jr , R J ^d   Griffin, D B ^a   Hale, D S ^a   Harris, K B ^a   Mafi, G G ^e   Johnson, D D ^c   Lorenzen, C L ^f   Maddock, R J ^g   Martin, J N ^b   Miller, R K ^a   Raines, C R ^h   Vanoverbeke, D L ^e   Vedral, L L ^e   Wasser, B E ⁱ   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

^d CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^e OKLAHOMA STATE UNIVERSITY   (United States)

^f UNIVERSITY OF MISSOURI   (United States)

^g NORTH DAKOTA STATE UNIVERSITY   (United States)

^h PENNSYLVANIA STATE UNIVERSITY   (United States)

ⁱ National Cattlemen's Beef Association   (United States)

Author keywords

Beef; Consumer panels; Market survey; Tenderness; Warner Bratzler shear force

Indexed keywords

ANIMAL; ARTICLE; CATERING SERVICE; CATTLE; CONSUMER; COOKING; ECONOMICS; MEAT; METHODOLOGY; STANDARD; TIME; UNITED STATES;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COOKING; FOOD SERVICES; MEAT; TIME FACTORS; UNITED STATES;

EID: 84882642547     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2012-5785     Document Type: Article

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