COMPARISON OF SUBCUTANEOUS FAT THICKNESS, MARBLING AND QUALITY GRADE FOR PREDICTING PALATABILITY OF BEEF

被引：69

作者：

DOLEZAL, HG ^{[1
]}

SMITH, GC ^{[1
]}

SAVELL, JW ^{[1
]}

CARPENTER, ZL ^{[1
]}

机构：

[1] TEXAS A&M UNIV,DEPT ANIM SCI,MEATS & MUSCLE BIOL SECT,COLLEGE STN,TX 77843

来源：

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10089.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：397 / 401

页数：5

共 31 条

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[6] BREIDENS.BB, 1968, J ANIM SCI, V27, P1532
[7] PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITY
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[8] COVINGTON R C, 1970, Journal of Animal Science, V30, P191
[9] TENDERNESS VARIATIONS AMONG BEEF STEAKS FROM CARCASSES OF THE SAME USDA QUALITY GRADE
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[10] DOLEZAL HG, 1982, J FOOD SCI