Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

✍ Scribed by J.W.S. Yancey; M.D. Wharton; J.K. Apple

• Book ID: 116738186
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 364 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.11.020