Browsing by Subject "Warner-Bratzler shear force"
Now showing items 1-6 of 6
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(2009-06-02)Beef fajitas have become a popular food item, but the supply of traditional muscles is insufficient to meet the growing demand. There is a need for alternative muscles that have similar eating characteristics to those ...
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(2013-05-15)The objectives of this study were to 1) evaluate marker associations for genomic regions of interest and significant ontology terms, 2) evaluate and compare 4 models for their efficacy in predicting genetic merit, 3) ...
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(2022-07-25)Beef retail steaks were sampled at stores across eleven U.S. cities, and beef foodservice steaks were purchased from six U.S. cities. Cities were chosen to represent a broad geographical range and upholding their historical ...
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(2013-04-01)Biochemical changes in muscle postmortem have been associated with initial beef tenderness early postmortem, and with improvements in tenderness during postmortem storage, defined as meat aging. Differences in the initial ...
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(2023-04-27)The 2016 National Beef Quality Audit (NBQA) data showed heavier carcass weights and larger ribeye sizes than ever before. This presents a challenge for the foodservice sector of the beef industry. This study aimed to ...
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(2019-12-05)Understanding factors that drive and motivate consumers requires a multidisciplinary approach. As technology advances and statistical tools develop, new methods may be developed to better understand consumer opinion of ...