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September 1, 1995Journal of Food Science

Consumer Acceptability of Beef Steak Tenderness in the Home and Restaurant

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Authors

MMM.F. MillerTexas Tech UniversityLHLinda HooverTexas Tech UniversityKCKendra D. Cook

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Cite This Study

Miller et al. (1995) studied this question.

synapsesocial.com/papers/6ab0d982e440a2ddc0ec4d65https://doi.org/10.1111/j.1365-2621.1995.tb06271.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1An evaluation of tenderness of the longissimus muscle of Angus by Hereford versus Brahman crossbred heifers.1991 · 216 citations
  2. 2Retail consumer acceptance of beef tenderized with calcium chloride1995 · 119 citations
  3. 3Effect of postmortem treatments on the tenderness of meat from Hereford, Brahman and Brahman-cross beef cattle.1990 · 69 citations