Obuz, E.; Stephens, J.W.; Dikeman, M.E.; Grobbel, J.P.; Loughin, T.M.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
Our objective was to determine the effects
of endpoint temperature, cooking method, and
marbling on Warner-Bratzler shear force (WBSF; an objective method for determining
tenderness) of three beef muscles. Eighteen
subprimals ...