The relationship between sensory time-intensity, physiological electromyography and instrumental texture profile analysis measurement of beef tenderness

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Bibliographic Details
Published in:Meat science 1996, Vol.42 (2), p.215-224
Main Authors: DUIZER, L. M, GULLETT, E. A, FINDLAY, C. J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Online Access:Get full text
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ISSN:0309-1740
1873-4138