EFFECT OF CARCASS SUSPENSION METHOD ON SENSORY PANEL SCORES FOR SOME MAJOR BOVINE MUSCLES
- 1 February 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (2), 264-267
- https://doi.org/10.1111/j.1365-2621.1973.tb01401.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- EFFECT OF CARCASS SUSPENSION ON SARCOMERE LENGTH AND SHEAR FORCE OF SOME MAJOR BOVINE MUSCLESJournal of Food Science, 1972
- Further Studies on Bovine Muscle Tenderness as Influenced by Carcass Position, Sarcomere Length, and Fiber DiameterJournal of Food Science, 1965
- Relationships of Free and Bound Water to Subjective Scores for Juiciness and Softness and to Changes in Weight and Dimensions of Steaks from Two Beef Muscles During CookingaJournal of Food Science, 1964
- Tenderness of Beef..Journal of Food Science, 1962
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960