Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

Biochemical factors regulating the toughening and tenderization processes of meat

M. Koohmaraie · Meat Science · 1996 · 647 citations

Animal Nutrition, Bioanalysis, Physiology +6

Consumer thresholds for establishing the value of beef tenderness.

M.F. Miller, Mandy A. Carr, C. B. Ramsey et al. · Journal of Animal Science · 2001 · 626 citations

Nutrition, Applied Economics, Consumer Acceptability +19

Consumer evaluation of beef of known categories of tenderness.

S J Boleman, S. L. Boleman, R. K. Miller et al. · Journal of Animal Science · 1997 · 451 citations

Food Choice, Nutrition, Customer Satisfaction +14

Effect of beef tenderness on consumer satisfaction with steaks consumed in the home and restaurant.

K L Huffman, M.F. Miller, Linda Hoover et al. · Journal of Animal Science · 1996 · 404 citations

Food Choice, Customer Satisfaction, Food Marketing +12

Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

W. R. Caine, J.L. Aalhus, Dana Best et al. · Meat Science · 2003 · 293 citations

Mechanical Engineering, Texture Profile Analysis, Beef Rib Steaks +1