RELATIONSHIP OF SELECTED BEEF CARCASS TRAITS WITH MEAT PALATABILITY

被引：29

作者：

CROUSE, JD ^{[1
]}

SMITH, GM ^{[1
]}

MANDIGO, RW ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb09757.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：152 / 157

页数：6

共 34 条

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[5]

BREIDENS.BB, 1968, J ANIM SCI, V27, P1532

[6] COMPARISON OF 2 USDA CARCASS BEEF QUALITY GRADE STANDARDS [J].

CAMPION, DR ;

CROUSE, JD ;

DIKEMAN, ME .

JOURNAL OF ANIMAL SCIENCE, 1976, 43 (03) :557-565

[7]

CAMPION DR, 1976, J FOOD SCI, V40, P1225

[8] TENDERNESS OF BEEF .1. CONNECTIVE-TISSUE COMPONENT OF TENDERNESS [J].

COVER, S ;

HOSTETLER, RL ;

RITCHEY, SJ .

JOURNAL OF FOOD SCIENCE, 1962, 27 (05) :469-&

[9]

COVINGTON R C, 1970, Journal of Animal Science, V30, P191

[10] DETERMINATES OF RETAIL PRODUCT OF CARCASS BEEF [J].

CROUSE, JD ;

DIKEMAN, ME .

JOURNAL OF ANIMAL SCIENCE, 1976, 42 (03) :584-591

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