Concepedia

Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

Keisuke Sasaki, Michiyo Motoyama, Takumi Narita, Tatsuro Hagi, Koichi Ojima, Mika Oe, Ikuyo Nakajima, Katsuhiro Kitsunai, Yosuke Saito, Hikari Hatori,

Meat Science · 2013 · 32 citations · 29 references

DOI

Concepts

References

29

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 · 633 citations

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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

, , +17

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 · 405 citations

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

G. Destefanis, Alberto Brugiapaglia, M Barge et al. · Meat Science · 2007 · 388 citations · Full text

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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 · 296 citations

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