Concepedia

Sensory quality characteristics with different beef quality grades and surface texture features assessed by dented area and firmness, and the relation to muscle fiber and bundle characteristics

Y. Lee, Boin Lee, H.K. Kim, Yeongkwon Yun, Se-Joo Kang, K.T. Kim, Byung Kim, Eun Joong Kim, Young Min Choi

Meat Science · 2018 · 33 citations · 29 references

References

29

Reference methods for the assessment of physical characteristics of meat

K.O. Honikel · Meat Science · 1998 · 2.5K citations

Agriculture, Food Science, Food Analysis +13

THREE "MYOSIN ADENOSINE TRIPHOSPHATASE" SYSTEMS: THE NATURE OF THEIR pH LABILITY AND SULFHYDRYL DEPENDENCE

Michael H. Brooke, Kenneth K. Kaiser · Journal of Histochemistry & Cytochemistry · 1970 · 1.1K citations

Life Sciences, Biochemistry, Biophysics +11

Consumer perception of meat quality and implications for product development in the meat sector—a review

Klaus G. Grunert, Lone Bredahl, Karen Brunsø · Meat Science · 2003 · 855 citations

Agriculture, Food Science, Marketing +17

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

Jean-François J.-F. Hocquette, Florence Gondret, Élisabeth Baéza et al. · animal · 2009 · 834 citations · Full text

Life Sciences, Animal Sciences, Physiology +17

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

T. L. Wheeler, L. S. PAPADOPOULOS, K. Miller et al. · 2015 · 651 citations

Agriculture, Food Science, Food Analysis +15