Effects of moisture enhancement on tenderness, retail color, and sensory characteristics of beef tricep brachii.

被引：0
|
作者：
Radunz, A. E.
Kuber, P. S.
Zerby, H. N.
Vieson, M. D.
Moeller, S. J.
Naber, A. C.
Brueggemeier, K. M.
Bard, J. L.
Dunlap, G. R.
Gwartney, B. L.
机构：
[1] Ohio State Univ, Columbus, OH 43210 USA
[2] Natl Cattlemens Beef Assoc, Denver, CO USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2006年 / 84卷
关键词：
beef; moisture enhancement; palatability;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：57 / 57
页数：1
相关论文
共 50 条
  • [31] National Beef Tenderness Survey-2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments
    Guelker, M. R.
    Haneklaus, A. N.
    Brooks, J. C.
    Carr, C. C.
    Delmore, R. J., Jr.
    Griffin, D. B.
    Hale, D. S.
    Harris, K. B.
    Mafi, G. G.
    Johnson, D. D.
    Lorenzen, C. L.
    Maddock, R. J.
    Martin, J. N.
    Miller, R. K.
    Raines, C. R.
    VanOverbeke, D. L.
    Vedral, L. L.
    Wasser, B. E.
    Savell, J. W.
    JOURNAL OF ANIMAL SCIENCE, 2013, 91 (02) : 1005 - 1014
  • [32] The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef
    Streiter, P. J.
    Campbell, C. P.
    Mandell, I. B.
    MEAT SCIENCE, 2012, 92 (04) : 400 - 408
  • [33] Enhancement effects of phosphate type, concentration, and pump rate, without sodium chloride on beef biceps femoris instrumental color characteristics
    Baublits, R. T.
    Pohlman, F. W.
    Brown, A. H.
    Johnson, Z. B.
    JOURNAL OF ANIMAL SCIENCE, 2005, 83 : 160 - 160
  • [34] Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics
    Baublits, RT
    Pohlman, FW
    Brown, AH
    Johnson, ZB
    MEAT SCIENCE, 2005, 71 (02) : 264 - 276
  • [35] Enhancement effects of phosphate type, concentration, and pump rate, without sodium chloride on beef biceps femoris instrumental color characteristics
    Baublits, R. T.
    Pohlman, F. W.
    Brown, A. H.
    Johnson, Z. B.
    JOURNAL OF DAIRY SCIENCE, 2005, 88 : 160 - 160
  • [36] Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics
    Baublits, RT
    Pohlman, FW
    Brown, AH
    Johnson, ZB
    MEAT SCIENCE, 2006, 72 (03) : 404 - 414
  • [37] The effects of antimicrobials on quality and sensory characteristics of blade tenderized beef strip loins
    Thomas, Chevise L.
    Hung, Yen-Con
    Rigdon, Macc
    Mckee, Robert W.
    Stelzleni, Alexander M.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 110 : 126 - 131
  • [38] Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef
    Baublits, RT
    Pohlman, FW
    Brown, AH
    Yancey, EJ
    Johnson, ZB
    MEAT SCIENCE, 2006, 72 (04) : 704 - 712
  • [39] Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics
    Baublits, R. T.
    Pohlman, F. W.
    Brown, A. H., Jr.
    Johnson, Z. B.
    JOURNAL OF ANIMAL SCIENCE, 2005, 83 : 24 - 24
  • [40] Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics
    Baublits, RT
    Pohlman, FW
    Brown, AH
    Johnson, ZB
    MEAT SCIENCE, 2005, 70 (02) : 205 - 214
12345