The Tenderometer as a tool for evaluating beef tenderness

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dc.contributor.author Tuma, H.J.
dc.contributor.author Allen, Dell M.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2011-03-17T14:46:04Z
dc.date.available 2011-03-17T14:46:04Z
dc.date.issued 2011-03-17
dc.identifier.uri http://hdl.handle.net/2097/8066
dc.description.abstract Numerous instruments have been developed to objectively measure tenderness, an important eating characteristics of beef. The Kramer shear press and Warner-Bratzler shear show the best relationships to taste panel tenderness scores. However, shear values of raw muscle are poorly correlated with shear value of cooked meat. An instrument that could be used in the beef cooler an raw carcass muscle to predict tenderness of cooked meat would be valuable. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen’s Day, 1971 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 546 en_US
dc.subject Beef en_US
dc.subject Tenderness en_US
dc.subject Carcass value en_US
dc.title The Tenderometer as a tool for evaluating beef tenderness en_US
dc.type Conference paper en_US
dc.date.published 1971 en_US
dc.citation.epage 42 en_US
dc.citation.spage 40 en_US
dc.description.conference Cattlemen's Day, 1971, Kansas State University, Manhattan, KS, May 7, 1971 en_US

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