Evaluating consumer acceptability of various muscles from the beef chuck and rib1
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/82/2/521/23750910/521.pdf
Reference16 articles.
1. National Beef Tenderness Survey-1998;Brooks;J. Anim. Sci.,2000
2. Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles;Carmack;Meat Sci.,1995
3. Beef Customer Satisfaction: Factors affecting consumer evaluations of clod steaks;Goodson;J. Anim. Sci.,2002
4. Characterization of the muscles within the beef forequarter;Johnson;J. Food Sci.,1988
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