Time-intensity methodology for beef tenderness perception.
| Autor: | Duizer, L.M., Gullet, E.A. |
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| Zdroj: | Journal of Food Science (Wiley-Blackwell); Sep/Oct93, Vol. 58 Issue 5, p943, 5p, 5 Charts, 7 Graphs |
| Abstrakt: | Assesses the Time-Intensity technique for measuring tenderness of bovine psoas major, longissimus dorsi, semitendinosus and shank. Usefulness for sample preparation; Classification of panelists according to their perception of tenderness; Comparable tenderness measurements obtained. |
| Databáze: | Complementary Index |
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