National Beef Tenderness Survey–2015: Palatability and Shear Force Assessments of Retail and Foodservice Beef
Beef retail steaks from establishments across 11 US cities and beef foodservice steaks from establishments in 6 US cities were evaluated using Warner-Bratzler shear (WBS) force and consumer sensory panels. The average post-fabrication aging time of steaks at retail establishments was 25.9 d with a r...
| Main Authors: | , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2017-08-01
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| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/1/1/138 |