Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer

Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples...

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Bibliographic Details

Published in:	International Journal of Food Studies
Main Authors:	Lucas Arantes-Pereira, Flavia C. Vargas, Julio C. de C. Balieiro, Ana Monica Q. B. Bittante, Paulo J. do A. Sobral
Format:	Article
Language:	English
Published:	ISEKI_Food Association (IFA) 2016-10-01
Subjects:	Techniques Tenderness Variability Blade thickness
Online Access:	https://www.iseki-food-ejournal.com/article/17