National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

National Beef Tenderness Survey—2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice

Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated by consumer sensory evaluations and Warner-Bratzler shear (WBS) force analyses. The retail tenderloin had the lowest (P<0.05) WBS force value compared to ot...

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Detalles Bibliográficos
Autores principales: Ashley N. Arnold, Ayleen A. Gonzalez, Carol Lorenzen, Chad Carr, Davey B Griffin, E. Paige Williams, Gretchen Mafi, J. C. Brooks, Jeffrey W. Savell, Jerrad F. Legako, Kerri Gehring, Rhonda K. Miller, Robert J. Maddock, Trent E. Schwartz
Formato: Artículo
Lenguaje:English
Publicado: Iowa State University Digital Press 2024-02-01
Colección:Meat and Muscle Biology
Materias:
consumer panels
market survey
tenderness
Warner-Bratzler shear force
beef
Acceso en línea:https://www.iastatedigitalpress.com/mmb/article/id/16997/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/16997/

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