✦ LIBER ✦

Considerations for Beef Tenderness Evaluations

✍ Scribed by G. C. SMITH; Z. L. CARPENTER; G. T. KING

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Time-Intensity Methodology for Beef Tend

✍ L.M. DUIZER; E.A. GULLETT; C.J. FINDLAY 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 622 KB

Evaluation of the Tenderness of Beef Top

✍ J.J. HARRIS; R.K. MILLER; J.W. SAVELL; H.R. CROSS; L.J. RINGER 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 690 KB

MUSCLE FRAGMENTATION INDICES FOR PREDICT

✍ J. O. REAGAN; T. R. DUTSON; Z. L. CARPENTER; G. C. SMITH 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 212 KB

COMPARISON OF POSTMORTEM TREATMENTS FOR

✍ R. L. HOSTETLER; Z. L. CARPENTER; G. C. SMITH; T. R. DUTSON 📂 Article 📅 1975 🏛 Institute of Food Technologists 🌐 English ⚖ 402 KB

Effect of Blade Size for Mechanically Te

✍ ROGER W. MANDIGO; DENNIS G. OLSON 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 304 KB

SENSORY CHARACTERISTICS AND MICROBIOLOGI

✍ K. J. BOYD; H. W. OCKERMAN; R. F. PLIMPTON 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 498 KB