EFFECT OF MUSCLE FIBER ANGLE ON WARNER‐BRATZLER SHEAR VALUES
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1428-1429
- https://doi.org/10.1111/j.1365-2621.1980.tb06571.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Transverse anisotropy in beef muscleJournal of the Science of Food and Agriculture, 1976
- EVALUATION OF METHODS OF ASSESSING TENDERNESS ON RAW AND COOKED BEEF MUSCLECanadian Journal of Animal Science, 1975
- TENDERNESS OF BEEF LONGISSIMUS DORSI MUSCLE FROM STEERS, HEIFERS AND BULLS AS INFLUENCED BY SOURCE, POST‐MORTEM AGING AND CARCASS CHARACTERISTICSJournal of Food Science, 1971
- EFFECTS OF SAMPLING LOCATION AND CARCASS FATNESS ON TENDERNESS OF STEAKS FROM THE LONGISSIMUS DORSI OF YEARLING SHORTHORN BULLSCanadian Journal of Animal Science, 1970
- Comparison of Factors Affecting Warner-Bratzler Shear Values of Beef SteaksJournal of Animal Science, 1968
- Fiber Arrangement and Micro‐Structure of Bovine Longissimus Dorsi MuscleJournal of Food Science, 1965
- Effect of Coring Methods on Shear Values Determined by Warner‐Bratzler ShearaJournal of Food Science, 1964
- VARIATIONS IN TENDERNESS WITHIN THREE MUSCLES FROM BEEF ROUND a,b,cJournal of Food Science, 1958
- STUDIES ON TENDERNESS OF BEEF. III. SIZE OF SHEAR CORES: END TO END VARIATION IN THE SEMIMEMBRANOSUS AND ADDUCTOR aJournal of Food Science, 1955
- SAMPLING PORK LOIN FOR COOKING TESTSaJournal of Food Science, 1954