Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.

Journal of Animal Science- United States

doi 10.2527/1999.774882x

Full Text

Abstract

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Date

January 1, 1999

Authors

T L Wheeler

S D Shackelford

M Koohmaraie

Publisher

Oxford University Press (OUP)

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Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.

Journal of Animal Science- United States

Full Text

Abstract

Categories

Date

Authors

Publisher

Related search

The Effect of Enhancement on Trained Panel Beef Palatability Scores Is Dependent Upon USDA Quality Grade

Comparison of USDA Quality Grade With Tendertec for the Assessment of Beef Palatability.

Tenderness Classification of Beef: III. Effect of the Interaction Between End Point Temperature and Tenderness on Warner-Bratzler Shear Force of Beef Longissimus.

Aging Method, USDA Quality Grade, and Endpoint Temperature Affect Eating Quality of Beef Longissimus Lumborum Steaks

Tenderness Classification of Beef: I. Evaluation of Beef Longissimus Shear Force at 1 or 2 Days Postmortem as a Predictor of Aged Beef Tenderness.

Influence of Production and Postmortem Technologies on Composition and Palatability of USDA Select Grade Beef.

Does Knowing Brand or USDA Grade of Beef Strip Steaks Affect Palatability for Consumers?

Vitamin D3 Supplementation of Beef Steers Increases Longissimus Tenderness.

Effect of Cattle Marketing Method on Beef Quality and Palatability