Examination of Factors Affecting Performance of the Warner-Bratzler Meat Shear Test
Authors:
- Peter W. VoiseyPVPeter W. Voisey
- Elizabeth LarmondELElizabeth Larmond
- 1 October 1974
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 7 (4) , 243-249
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Some Observations on Texture Test Cell InterchangeabilityCanadian Institute of Food Science and Technology Journal, 1974
- Relationship between Warner-Bratzler and Sensory Determinations of Beef Tenderness by the Method of Paired ComparisonsCanadian Institute of Food Science and Technology Journal, 1972
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- Providing Uniform Meat Cores for Mechanical Shear Force MeasurementJournal of Food Science, 1969
- The Relation of Force to Sample Dimensions in Objective Measurement of Tenderness of Poultry MeatJournal of Food Science, 1969
- The effect of sample dimensions on the cleaving of meat in the objective assessment of tendernessInternational Journal of Food Science and Technology, 1969
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION aJournal of Food Science, 1960