Testing different devices to assess the meat tenderness: preliminary results
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04941-1
Abstract: Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard… read more here.
Keywords: different devices; testing different; assess meat; devices assess ... See more keywords