Concepedia

Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fat

G.L. Luchak, R. K. Miller, K. E. Belk, D. S. Hale, S.A. Michaelsen, D. D. Johnson, R. L. West, F. W. Leak, H. R. Cross, J.W. Savell

Meat Science · 1998 · 65 citations · 15 references

DOI

Concepts

References

15

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

, , +11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

, , +5

National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling

J.W. Savell, Robert E. Branson, H. R. Cross et al. · Journal of Food Science · 1987 · 271 citations

, , +9

NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS

J.W. Savell, H. R. Cross, Johni Francis et al. · Journal of Food Quality · 1989 · 179 citations

, , +17

Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

J.W. Savell, H. R. Cross, Gary C. Smith · Journal of Food Science · 1986 · 140 citations

, , +14