Effect of Coring Methods on Shear Values Determined by Warner‐Bratzler Sheara
- 1 September 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (5) , 681-685
- https://doi.org/10.1111/j.1365-2621.1964.tb00431.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Tenderness of Beef.Journal of Food Science, 1962
- Relationship of Fiber Diameter to Tenderness and Meatiness as Influenced by Bovine AgeJournal of Animal Science, 1962
- Observations on a Method of Determining the Water Binding Properties of MeatJournal of Animal Science, 1962
- STUDIES ON TENDERNESS OF BEEF. III. SIZE OF SHEAR CORES: END TO END VARIATION IN THE SEMIMEMBRANOSUS AND ADDUCTOR aJournal of Food Science, 1955