Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Autor:	Michael E. R. Dugan, William R. Caine, D. R. Best, Jennifer L. Aalhus, L. E. Jeremiah
Rok vydání:	2001
Předmět:	musculoskeletal diseases medicine.medical_specialty Chemistry Organoleptic Shear force Connective tissue Sensory system Sensory analysis Surgery Tenderness medicine.anatomical_structure Animal science Chewiness medicine Palatability medicine.symptom Food Science
Zdroj:	Meat science. 64(4)
ISSN:	0309-1740
Popis:	Cyclical texture profile analysis (TPA) parameters measured using a star-shaped probe with two cycles of 80% penetration and Warner-Bratzler shear force (WBS) were compared as predictors of objective tenderness and subjective sensory characteristics of rib steaks from 52 beef loins. The TPA parameters of hardness, cohesiveness and chewiness were negatively correlated (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45b8c85ddd17b1b8cea85e077283262e https://pubmed.ncbi.nlm.nih.gov/22063112 Zobrazit plný text záznamu Full Text from ScienceDirect