Assessment of objective measures of beef steak juiciness and their relationships to sensory panel juiciness ratings1,2

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

(2016) L.W. Lucherk et al.   MEAT SCIENCE

Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters

(2016) T.G. O'Quinn et al.   MEAT SCIENCE

Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles

(2015) J.F. Legako et al.   MEAT SCIENCE

National Beef Tenderness Survey–2010: Warner-Bratzler shear force values and sensory panel ratings for beef steaks from United States retail and food service establishments1

(2012) M. R. Guelker et al.   JOURNAL OF ANIMAL SCIENCE

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

(2011) KOUSHIK ADHIKARI et al.   JOURNAL OF SENSORY STUDIES

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin

(2010) A.J. Derington et al.   MEAT SCIENCE

Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color1,2

(2008) J. P. Grobbel et al.   JOURNAL OF ANIMAL SCIENCE

Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi

(2008) Å. Lagerstedt et al.   MEAT SCIENCE

Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate

(2008) Z. Pietrasik et al.   MEAT SCIENCE

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

(2007) A.J. Stetzer et al.   MEAT SCIENCE