Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness

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• 作者：Douglas R.G. Silva ; ^{d-guimaraes2@hotmail.com} ; Ana Paula R. de Moura ; Alciné ; ia L.S. Ramos ; Eduardo M. Ramos
• 关键词：Coring method ; WBSF ; WBsSF ; Sensory tenderness ; Repeatability
• 刊名：Meat Science
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：102-105
• 全文大小：335 K
• 卷排序：125

文摘

Strong and linear relationships between WBSF and WBsSF were observed. WBsSF had greater shear force values and repeatability. WBSF and WBsSF had similar correlation with sensory panel tenderness. WBsSF explained slightly more of the sensory panel rating variation.