Consumer responses for tenderness and overall impression can be predicted by visible and near-infrared spectroscopy, Meullenet–Owens razor shear, and Warner–Bratzler shear force

Beef ribeye rolls ( n = 40) from Select, low Choice, top (upper 2/3) Choice, and Prime quality grade carcasses were used to determine the relationship of visible and near-infrared spectroscopy (VNIR) reflectance, Warner–Bratzler shear force (WBSF), and Meullenet–Owens razor shear (MORS) with consume...

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Veröffentlicht in:	Meat science 2010-07, Vol.85 (3), p.487-492
Hauptverfasser:	Yancey, J.W.S., Apple, J.K., Meullenet, J.-F., Sawyer, J.T.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef beef quality Biological and medical sciences Cadaver Cattle Consumer Behavior consumer preferences consumers Cooking Dietary Fats Food industries Food Technology Fundamental and applied biological sciences. Psychology Humans image analysis Light marbling Meat - classification Meat - standards meat aging Meat and meat product industries meat tenderness Muscle, Skeletal near-infrared reflectance spectroscopy Near-infrared spectroscopy prediction sensory evaluation Shear force shear strength Spectroscopy, Near-Infrared - methods steaks Stress, Mechanical Tenderness
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