Beef longissimus lumborum, biceps femoris, and deep pectoralis Warner–Bratzler shear force is affected differently by endpoint temperature, cooking method, and USDA quality grade

✍ Scribed by E Obuz; M.E Dikeman; J.P Grobbel; J.W Stephens; T.M Loughin

• Book ID: 116736314
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 226 KB
• Volume: 68
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2004.03.003