A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat
Top Cited Papers
- 31 March 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 69 (3), 527-536
- https://doi.org/10.1016/j.meatsci.2004.09.008
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Carcass classification in suckling lambs. II. Comparison among subjective carcass classification methods: fatness scales and conformation scales with 0.25 point-intervalsMeat Science, 2004
- Changes in meat quality characteristics of bovine meat during the first 6 days post mortemMeat Science, 2003
- Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaksJournal of Animal Science, 2003
- Carcass classification in suckling lambs. Discrimination ability of the European Union scaleMeat Science, 2003
- A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLEJournal of Texture Studies, 2001
- An evaluation of food photographs as a tool for quantifying food and nutrient intakesPublic Health Nutrition, 2000
- Bovine longissimus muscle tenderness as affected by postmortem aging time, animal age and sexJournal of Food Science, 1993
- The combined effects of time on feed, electrical stimulation and aging on beef qualityCanadian Journal of Animal Science, 1992
- MECHANICAL BEHAVIOUR OF COOKED MEAT UNDER SINUSOIDAL COMPRESSIONJournal of Texture Studies, 1988
- Texture Profile MethodJournal of Food Science, 1963