A Sensory Panel and Chemical Analysis of Certain Beef Chuck Muscles
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 876-879
- https://doi.org/10.1111/j.1365-2621.1986.tb11189.x
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
- Effect of Postmortem Storage on Degradation of the Myofibrillar Protein Titin in Bovine Longissimus MuscleJournal of Food Science, 1983
- Comparison of Subcutaneous Fat Thickness, Marbling and Quality Grade for Predicting Palatability of BeefJournal of Food Science, 1982
- Beef Carcass Composition as Influenced by Yield and Quality GradeJournal of Animal Science, 1981
- HEAT‐INDUCED CHANGES IN, MYOFIBRILLAR PROTEINS OF BOVINE LONGISSIMUS MUSCLEJournal of Food Science, 1979
- Influence of Fat Thickness, Marbling and Length of Aging on Beef Palatability and Shelf-life CharacteristicsJournal of Animal Science, 1978
- Effects of Marbling and Conformation Scores on Quality and Quantity Characteristics of Steer and Heifer CarcassesJournal of Animal Science, 1977
- PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITYJournal of Food Science, 1975
- Marbling: Its Use in Predicting Beef Carcass CompositionJournal of Animal Science, 1975
- Effects of Age, Marbling and Sex on Palatability of BeefJournal of Animal Science, 1966
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955