PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITY

被引：77

作者：

CAMPION, DR

CROUSE, JD

DIKEMAN, ME

机构：

[1] USDA,ARS,MEAT ANIM RES CTR,CLAY CTR,NB 68933

[2] KANSAS STATE UNIV,DEPT ANIM SCI & IND,MANHATTAN,KS 66506

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb01057.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1225 / 1228

页数：4

共 28 条

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[3] RELATIONSHIP OF MARBLING TO PALATABILITY OF BEEF
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[J]. JOURNAL OF ANIMAL SCIENCE, 1963, 22 (03) : 771 - &
[4] BRADY DE, 1937, 30TH P AM SOC AN PRO, P246
[5] BREIDENS.BB, 1968, J ANIM SCI, V27, P1532
[6] COVER S, 1958, 889 TEX AGR EXP STA
[7] CHEMICAL COMPOSITION OF CARCASES FROM HEREFORD, LIMOUSIN AND SIMMENTAL CROSSBRED CATTLE AS RELATED TO GROWTH AND MEAT PALATABILITY
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[J]. JOURNAL OF ANIMAL SCIENCE, 1975, 40 (03) : 463 - 467
[8] DIKEMAN ME, 1972, J ANIM SCI, V34, P49
[9] INFLUENCE OF TOTAL LIPID AND FATTY ACID COMPOSITION UPON PALATABILITY OF 3 BOVINE MUSCLES
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[J]. JOURNAL OF ANIMAL SCIENCE, 1970, 31 (01) : 36 - +
[10] RELATIONSHIPS BETWEEN CONSUMER CRITERIA FOR CHOOSING BEEF AND BEEF QUALITY
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CLIPLEF, R
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1974, 7 (02): : 130 - 135