USDA QUALITY GRADES AND PALATABILITY OF LOIN STEAKS FROM CALF AND YOUNG BEEF CARCASSES

被引：0
|
作者：
SMITH, GC
BELLINGER, JW
SAVELL, JW
MURPHEY, CE
CROSS, HR
机构：
来源：
JOURNAL OF FOOD QUALITY | 1988年 / 10卷 / 05期
关键词：
D O I：
10.1111/j.1745-4557.1988.tb00921.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：359 / 374
页数：16
相关论文
共 50 条
  • [1] Palatability of beef chuck, loin, and round muscles from three USDA quality grades
    Nyquist, Kara M.
    O'Quinn, Travis G.
    Drey, Lindsey N.
    Lucherk, Loni W.
    Brooks, J. C.
    Miller, Mark F.
    Legako, Jerrad F.
    JOURNAL OF ANIMAL SCIENCE, 2018, 96 (10) : 4276 - 4292
  • [2] DRY AND WET AGING EFFECTS ON PALATABILITY ATTRIBUTES OF BEEF LOIN AND RIB STEAKS FROM 3 QUALITY GRADES
    PARRISH, FC
    BOLES, JA
    RUST, RE
    OLSON, DG
    JOURNAL OF FOOD SCIENCE, 1991, 56 (03) : 601 - 603
  • [3] RELATIONSHIP OF USDA QUALITY GRADES TO PALATABILITY OF COOKED BEEF
    SMITH, GC
    SAVELL, JW
    CROSS, HR
    CARPENTER, ZL
    MURPHEY, CE
    DAVIS, GW
    ABRAHAM, HC
    PARRISH, FC
    BERRY, BW
    JOURNAL OF FOOD QUALITY, 1987, 10 (04) : 269 - 286
  • [4] Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades
    Legako, J. F.
    Dinh, T. T. N.
    Miller, M. F.
    Adhikari, K.
    Brooks, J. C.
    MEAT SCIENCE, 2016, 112 : 77 - 85
  • [5] TENDERNESS VARIATIONS AMONG BEEF STEAKS FROM CARCASSES OF THE SAME USDA QUALITY GRADE
    DAVIS, GW
    SMITH, GC
    CARPENTER, ZL
    DUTSON, TR
    CROSS, HR
    JOURNAL OF ANIMAL SCIENCE, 1979, 49 (01) : 103 - 114
  • [6] USDA MATURITY INDEXES AND PALATABILITY OF BEEF RIB STEAKS
    SMITH, GC
    BERRY, BW
    SAVELL, JW
    CROSS, HR
    JOURNAL OF FOOD QUALITY, 1988, 11 (01) : 1 - 13
  • [7] CONSUMER EVALUATION OF THE PALATABILITY OF USDA SELECT, USDA CHOICE AND CERTIFIED ANGUS BEEF STRIP LOIN STEAKS FROM RETAIL MARKETS IN LUBBOCK, TEXAS, USA
    Claborn, Shawn W.
    Garmyn, Andrea J.
    Brooks, J. Chance
    Rathmann, Ryan J.
    Ramsey, C. Boyd
    Thompson, Leslie D.
    Miller, Mark F.
    JOURNAL OF FOOD QUALITY, 2011, 34 (06) : 425 - 434
  • [8] The effect of branding on consumer palatability ratings of beef strip loin steaks
    Wilfong, A. K.
    McKillip, K. V.
    Gonzalez, J. M.
    Houser, T. A.
    Unruh, J. A.
    Boyle, E. A. E.
    O'Quinn, T. G.
    JOURNAL OF ANIMAL SCIENCE, 2016, 94 (11) : 4930 - 4942
  • [9] Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks
    Eastridge, Janet S.
    Bowker, Brian C.
    JOURNAL OF FOOD SCIENCE, 2011, 76 (02) : S156 - S162
  • [10] Consumer Assessment of Beef Tenderloin Steaks from Various USDA Quality Grades at 3 Degrees of Doneness
    O'Quinn, Travis G.
    Brooks, J. Chance
    Miller, Markus F.
    JOURNAL OF FOOD SCIENCE, 2015, 80 (02) : S444 - S449
12345