Beef Retail Cut Composition: 1. Separable Tissue Components
- 30 June 2000
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 13 (3) , 233-242
- https://doi.org/10.1006/jfca.2000.0895
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- National Beef Tenderness Survey-1998.Journal of Animal Science, 2000
- Determination of sensory, chemical and cooking characteristics of retail beef cuts differing in intramuscular and external fatMeat Science, 1998
- National Beef Quality Audit-1995: survey of producer-related defects and carcass quality and quantity attributes.Journal of Animal Science, 1998
- Estimates of subprimal yields from beef carcasses as affected by USDA grades, subcutaneous fat trim level, and carcass sex class and typeJournal of Animal Science, 1992
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 3. COOKING YIELDS AND FAT RETENTION OF THE SEPARABLE LEANJournal of Muscle Foods, 1992
- EFFECTS OF FAT TRIM ON THE COMPOSITION OF BEEF RETAIL CUTS – 1. SEPARATE TISSUE COMPONENTSJournal of Muscle Foods, 1992
- National beef market basket surveyJournal of Animal Science, 1991
- NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTSJournal of Food Quality, 1989
- Sensory and Cooking Properties of Beef Steaks and Roasts Cooked with and without External FatJournal of Food Science, 1988