Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness
A study was conducted to compare Allo-Kramer (AK) and Warner-Bratzler (WB) devices to evaluate rabbit meat texture and to assess their correlations with sensory tenderness. Meat samples characterized by a wide range of tenderness were prepared by boning longissimus lumborum muscles from 90 carcasses...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-04-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1636 |