Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment
Meat tenderness is a quality trait critical to consumer acceptance and determines satisfaction, repeat purchase, and willingness to pay premium prices. The aim of this review was to explore instrumental and sensory methods for assessing meat tenderness in relation to underlying mechanisms and to ide...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Iowa State University Digital Press
2021-03-01
|
| سلاسل: | Meat and Muscle Biology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iastatedigitalpress.com/mmb/article/id/10489/ |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|