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March 1, 1972Journal of Texture Studies

MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked Beef

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Authors

JHJ. M. HarriesDepartment for Environment Food and Rural AffairsDRD. N. RhodesUniversity of MinnesotaBCB. B. ChrystallWaikato Institute of Technology

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Harries et al. (1972) studied this question.

synapsesocial.com/papers/6a8ad6cc0c58d86fb4ca9cc2https://doi.org/10.1111/j.1745-4603.1972.tb00613.x
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Texture Profile Method1963 · 492 citations
  2. 2Palatability and Selected Related Characteristics of Three Types of Roasted Porcine Muscle1969 · 18 citations