Concepedia

Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

M.R. Hunt, A. J. Garmyn, T. G. O’Quinn, C.H. Corbin, Jerrad F. Legako, R. J. Rathmann, J.C. Brooks, Mark F. Miller

Meat Science · 2014 · 134 citations · 27 references

DOI

Concepts

References

27

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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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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Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles

D.R. McKenna, P.D. Mies, B.E. Baird et al. · Meat Science · 2005 · 401 citations

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Variation in palatability and biochemical traits within and among eleven beef muscles1234

Min Suk Rhee, T. L. Wheeler, M. Koohmaraie · Journal of Animal Science · 2004 · 329 citations

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IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS

S. D. Shackelford, James P. Morgan, H. R. Cross et al. · Journal of Muscle Foods · 1991 · 276 citations

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