Relationship of USDA Maturity Groups to Palatability of Cooked Beef
- 1 July 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (4) , 1100-1107
- https://doi.org/10.1111/j.1365-2621.1982.tb07627.x
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- Carcass Characteristics, Time on Feed and Cooked Beef Palatability AttributesJournal of Animal Science, 1980
- Quality Characteristics of Bovine Meat. II. Beef Tenderness in Relation to Individual Muscles, Age and Sex of Animals and Carcass Quality GradeJournal of Animal Science, 1975
- Eating Quality of Mature, Marbled BeefCanadian Institute of Food Science and Technology Journal, 1975
- Beef Carcass Maturity Indicators and Palatability AttributesJournal of Animal Science, 1974
- EFFECTS OF PHYSIOLOGICAL MATURITY OF BEEF AND MARBLING OF RIB STEAKS ON EATING QUALITYJournal of Food Science, 1971
- Effect of Carcass Maturity and Internal Temperature on Bovine Longissimus AttributesJournal of Animal Science, 1970
- Various Chemical and Histological Characteristics of Beef Muscle as Related to Tenderness4Journal of Animal Science, 1970
- Influence of Marbling and Carcass Grade on the Physical and Chemical Characteristics of BeefJournal of Animal Science, 1967
- Influence of Marbling and Animal Age on Factors Associated with Beef Quality4Journal of Animal Science, 1962
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955