Quality Measurements in Beef

Handbook of Meat, Poultry and Seafood Quality

Volumn , Issue , 2012, Pages 208-231

  Brewer, Susan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Beef color; Beef fatty acids; Beef pH; Beef sensory attributes; Beef sensory evaluation; Computer vision; Drip loss; Near infrared spectroscopy; Oxidative quality; Panelists; Penetrometer; Texture analysis; Texture profile analysis; Warner Bratzler; Water holding capacity

Indexed keywords

EID: 84887240299     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118352434.ch15     Document Type: Chapter

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