Zobrazeno 1 - 2
of 2
pro vyhledávání: '"B E, Wasser"'
Autor:
M W, Igo, A N, Arnold, R K, Miller, K B, Gehring, L N, Mehall, C L, Lorenzen, R J, Delmore, D R, Woerner, B E, Wasser, J W, Savell
Publikováno v:
Journal of animal science. 93(10)
The purpose of this study was to evaluate the tenderness of beef loin steaks from retail markets in 4 U.S. cities. Beef top loin steaks ( = 1,613) were obtained for Warner-Bratzler shear force (WBSF), slice shear force (SSF), and consumer sensory det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0e39ecf675ea80558b12256803a1e31c
https://pubmed.ncbi.nlm.nih.gov/26523552
https://pubmed.ncbi.nlm.nih.gov/26523552
Autor:
M R, Guelker, A N, Haneklaus, J C, Brooks, C C, Carr, R J, Delmore, D B, Griffin, D S, Hale, K B, Harris, G G, Mafi, D D, Johnson, C L, Lorenzen, R J, Maddock, J N, Martin, R K, Miller, C R, Raines, D L, VanOverbeke, L L, Vedral, B E, Wasser, J W, Savell
Publikováno v:
Journal of animal science. 91(2)
The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e4431d9e05b721ea1c79c6fd89f42ce0
https://pubmed.ncbi.nlm.nih.gov/23230117
https://pubmed.ncbi.nlm.nih.gov/23230117