Concepedia

National beef tenderness survey – 2006: Assessment of Warner–Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments

K.L. Voges, C.L. Mason, J.C. Brooks, R. J. Delmore, D. B. Griffin, D. S. Hale, W. R. Henning, D. D. Johnson, C. L. Lorenzen, R. J. Maddock,

Meat Science · 2007 · 107 citations · 8 references

DOI

Concepts

References

8

National beef tenderness survey.

James P. Morgan, J.W. Savell, D. S. Hale et al. · Journal of Animal Science · 1991 · 385 citations

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Warner–Bratzler shear evaluations of 40 bovine muscles

J.B. Belew, J.C. Brooks, D.R. McKenna et al. · Meat Science · 2003 · 326 citations

, , +13

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

, , +13

National Beef Tenderness Survey-1998.

J.C. Brooks, J.B. Belew, D. B. Griffin et al. · Journal of Animal Science · 2000 · 196 citations

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Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings.

T R Neely, C. L. Lorenzen, R. K. Miller et al. · Journal of Animal Science · 1998 · 171 citations

, , +17