Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test
The objective of this study was to determine the correlation between Warner-Bratzler shear force (WBSF) and cooking loss with sensory local trained panelists rating on beef tenderness, also to determine WBSF range at each tenderness categories (extremely tender, tender, rather tender, rather tough,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2008-09-01
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| Series: | Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/212 |