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Works matching DE "BEEF tenderization"

Results: 5

1

Decision tree, a learning tool for the prediction of beef tenderness using rearing factors and carcass characteristics.

Published in:

Journal of the Science of Food & Agriculture, 2019, v. 99, n. 3, p. 1275, doi. 10.1002/jsfa.9301

By:

Gagaoua, Mohammed;
Monteils, Valérie;
Picard, Brigitte

Publication type:

Article

2

Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 3, p. 580, doi. 10.1007/s11947-014-1426-3

By:

Fu, Qing-quan;
Liu, Rui;
Zhang, Wan-gang;
Li, Yu-pin;
Wang, Juan;
Zhou, Guang-hong

Publication type:

Article

3

Effectiveness of USDA instrument-based marbling measurements for categorizing beef carcasses according to differences in longissimus muscle sensory attributes.

Published in:

Journal of Animal Science, 2013, v. 91, n. 2, p. 1024, doi. 10.2527/jas.2012-5514

By:

Emerson, M. R.;
Woerner, D. R.;
Belk, K. E.;
Tatum, J. D.

Publication type:

Article

4

National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments.

Published in:

Journal of Animal Science, 2013, v. 91, n. 2, p. 1005, doi. 10.2527/jas.2012-5785

By:

Guelker, M. R.;
Haneklaus, A. N.;
Brooks, J. C.;
Carr, C. C.;
Delmore Jr., R. J.;
Griffin, D. B.;
Hale, D. S.;
Harris, K. B.;
Mafi, G. G.;
Johnson, D. D.;
Lorenzen, C. L.;
Maddock, R. J.;
Martin, J. N.;
Miller, R. K.;
Raines, C. R.;
VanOverbeke, D. L.;
Vedral, L. L.;
Wasser, B. E.;
Savell, J. W.

Publication type:

Article

5

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases.

Published in:

Alexandria Journal of Food Science & Technology, 2021, v. 18, n. 2, p. 1

By:

El-Zalaki Esmat, M. S.

Publication type:

Article