Concepedia

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller, K. E. Belk, Michael E. Dikeman, Chris R. Calkins, D. A. King, Mark F. Miller, Todd K. Shackelford, Bridget Wasser,

2015 · 651 citations · 28 references

Concepts

References

28

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Experimental Designs Balanced for the Estimation of Residual Effects of Treatments

EJ Williams · Australian Journal of Scientific Research Series A Physical Sciences · 1949 · 1.1K citations

, , +10

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

, , +16

Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle1

T. L. Wheeler, M. Koohmaraie · Journal of Animal Science · 1995 · 320 citations

, , +12

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