Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994

Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the evaluation and management of beef quality. This study aimed to apply the sensory scales defined in...

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Detalles Bibliográficos
Autores principales: Sasaki, Keisuke, Motoyama, Michiyo, Narita, Takumi, Chikuni, Koichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093066/
https://www.ncbi.nlm.nih.gov/pubmed/25049732
http://dx.doi.org/10.5713/ajas.2013.13208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093066/
https://www.ncbi.nlm.nih.gov/pubmed/25049732
http://dx.doi.org/10.5713/ajas.2013.13208

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