Evaluating the tenderness/toughness of beef top sirloin steaks destined for foodservice

• Published in: PR (Texas Agricultural Experiment Station) (USA) no. 4826
• Main Authors: Harris, J.J. (Texas AandM University, College Station, TX.), Miller, R.K, Savell, J.W, Cross, H.R, Ringer, L.J
• Format: Journal Article
• Language: English
• Published: 01.06.1991
• Subjects: ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; ANIMAL TISSUES; BEEF; BISTEC; CALIDAD; CARNE DE RES; COLAGENOS; COLLAGEN; COLLAGENE; MUSCLE; MUSCLES; MUSCULOS; myofibrillar fragmentation; ORGANOLEPTIC ANALYSIS; QUALITE; QUALITY; SARCOMERES; SENSORY EVALUATION; shear force; STEAK; STEAKS; TEJIDOS ANIMALES; TENDERNESS; TENDRETE; TERNURA; TISSU ANIMAL; VIANDE BOVINE
• ISSN: 1058-1138