Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Publication details

Journal : Meat Science , vol. 97 , p. 310–315 , 2014

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : van Wezemael, Lynn; De Smet, Stefaan; Ueland, Øydis; Verbeke, Wim

Issue : 3

Links :
DOI : doi.org/10.1016/j.meatsci.2013...