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January 1, 1997Journal of Animal Science

Consumer evaluation of beef of known categories of tenderness.

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Authors

SBS J BolemanTexas A&M UniversitySBS. L. BolemanTexas A&M UniversityRMR. K. MillerTexas College

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Cite This Study

Boleman et al. (1997) studied this question.

synapsesocial.com/papers/6a1f562bf7f3ed4f5f2346fehttps://doi.org/10.2527/1997.7561521x
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1IDENTIFICATION OF THRESHOLD LEVELS FOR WARNER‐BRATZLER SHEAR FORCE IN BEEF TOP LOIN STEAKS1991 · 276 citations
  2. 2NATIONAL CONSUMER RETAIL BEEF STUDY: INTERACTION OF TRIM LEVEL, PRICE AND GRADE ON CONSUMER ACCEPTANCE OF BEEF STEAKS AND ROASTS1989 · 179 citations
  3. 3National beef tenderness survey.1991 · 384 citations
  4. 4National Consumer Retail Beef Study: Palatability Evaluations of Beef Loin Steaks that Differed in Marbling1987 · 272 citations