National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a r...

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發表在:	Meat and Muscle Biology
Main Authors:	Hillary A. Martinez, Ashley N. Arnold, J. Chance Brooks, Chad C. Carr, Kerri B. Gehring, Davey B. Griffin, Daniel S. Hale, Gretchen G. Mafi, D. Dwain Johnson, Carol L. Lorenzen, Robert J. Maddock, Rhonda K. Miller, Deborah L. VanOverbeke, Bridget E. Wasser, Jeffrey W. Savell
格式:	Article
語言:	英语
出版:	Iowa State University Digital Press 2017-08-01
在線閱讀:	https://dl.sciencesocieties.org/publications/mmb/articles/1/1/138