An innovative approach to predicting meat tenderness using biomechanical properties of meat
Biomechanical compression studies at different temperatures were conducted to correlate the biomechanical response of raw bovine Longissimus dorsi muscles varying in USDA Quality Grade with overall sensory tenderness scores. Phase 1 assessed the biomechanical properties of raw 2.54 cm3 samples obtai...
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| Format: | Others |
| Language: | en_US |
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Texas A&M University
2007
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| Online Access: | http://hdl.handle.net/1969.1/5873 |