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dc.citation.epage42en_US
dc.citation.spage40en_US
dc.contributor.authorTuma, H.J.
dc.contributor.authorAllen, Dell M.
dc.contributor.authorDikeman, Michael E.
dc.date.accessioned2011-03-17T14:46:04Z
dc.date.available2011-03-17T14:46:04Z
dc.date.issued2011-03-17
dc.date.published1971en_US
dc.description.abstractNumerous 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.description.conferenceCattlemen's Day, 1971, Kansas State University, Manhattan, KS, May 7, 1971en_US
dc.identifier.urihttp://hdl.handle.net/2097/8066
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen’s Day, 1971en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 546en_US
dc.subjectBeefen_US
dc.subjectTendernessen_US
dc.subjectCarcass valueen_US
dc.titleThe Tenderometer as a tool for evaluating beef tendernessen_US
dc.typeConference paperen_US

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