Reproducibility and correlation between meat shear force measurements by Warner-Bratzler machine and a texturometer
Tenderness has a prominent position on meat quality and is considered to be the sensory characteristic that most influences meat acceptance. Therefore, the aim of this study was to evaluate the accuracy and determine correlations among three different meat shear force techniques. Commercial samples...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
ISEKI_Food Association (IFA)
2016-10-01
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| coleção: | International Journal of Food Studies |
| Assuntos: | |
| Acesso em linha: | https://www.iseki-food-ejournal.com/article/17 |
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