COMPARISON OF RESTAURANT VS RESEARCH-TYPE BROILING WITH BEEF LOIN STEAKS DIFFERING IN MARBLING

被引：0
|
作者：
BERRY, BW
LEDDY, KF
机构：
来源：
JOURNAL OF ANIMAL SCIENCE | 1990年 / 68卷 / 03期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：666 / 672
页数：7
相关论文
共 11 条
  • [1] NATIONAL CONSUMER RETAIL BEEF STUDY - PALATABILITY EVALUATIONS OF BEEF LOIN STEAKS THAT DIFFERED IN MARBLING
    SAVELL, JW
    BRANSON, RE
    CROSS, HR
    STIFFLER, DM
    WISE, JW
    GRIFFIN, DB
    SMITH, GC
    [J]. JOURNAL OF FOOD SCIENCE, 1987, 52 (03) : 517 - &
  • [2] Effects of marbling and shear force on consumers' willingness to pay for beef strip loin steaks
    Platter, WJ
    Tatum, JD
    Belk, KE
    Koontz, SR
    Chapman, PL
    Smith, GC
    [J]. JOURNAL OF ANIMAL SCIENCE, 2005, 83 (04) : 890 - 899
  • [3] COMPARISON OF ROASTING VERSUS BROILING ON SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS STEAKS
    CROSS, HR
    STANFIELD, MS
    ELDER, RS
    SMITH, GC
    [J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 310 - 311
  • [4] Restaurant consumer acceptance of beef loin strip steaks tenderized with calcium chloride
    Hoover, LC
    Cook, KD
    Miller, MF
    Huffman, KL
    Wu, CK
    Lansdell, JL
    Ramsey, CB
    [J]. JOURNAL OF ANIMAL SCIENCE, 1995, 73 (12) : 3633 - 3638
  • [5] Consumer visual preference and value for beef steaks differing in marbling level and color
    Killinger, KM
    Calkins, CR
    Umberger, WJ
    Feuz, DM
    Eskridge, KM
    [J]. JOURNAL OF ANIMAL SCIENCE, 2004, 82 (11) : 3288 - 3293
  • [6] Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments
    Corbin, C. H.
    O'Quinn, T. G.
    Garmyn, A. J.
    Legako, J. F.
    Hunt, M. R.
    Dinh, T. T. N.
    Rathmann, R. J.
    Brooks, J. C.
    Miller, M. F.
    [J]. MEAT SCIENCE, 2015, 100 : 24 - 31
  • [7] TENDERNESS OF BEEF LOIN STEAKS AS INFLUENCED BY MARBLING LEVEL, REMOVAL OF SUBCUTANEOUS FAT, AND COOKING METHOD
    BERRY, BW
    [J]. JOURNAL OF ANIMAL SCIENCE, 1993, 71 (09) : 2412 - 2419
  • [8] Consumer sensory acceptance and value for beef steaks of similar tenderness, but differing in marbling level
    Killinger, KM
    Calkins, CR
    Umberger, WJ
    Feuz, DM
    Eskridge, KM
    [J]. JOURNAL OF ANIMAL SCIENCE, 2004, 82 (11) : 3294 - 3301
  • [9] Relationships of consumer sensory ratings, marbling score, and shear force value to consumer acceptance of beef strip loin steaks
    Platter, WJ
    Tatum, JD
    Belk, KE
    Chapman, PL
    Scanga, JA
    Smith, GC
    [J]. JOURNAL OF ANIMAL SCIENCE, 2003, 81 (11) : 2741 - 2750
  • [10] CONSTANT TIME VERSUS CONSTANT TEMPERATURE COOKING OF BEEF LOIN STEAKS AS INFLUENCED BY MARBLING CHARACTERISTICS AND INTRAMUSCULAR FAT-CONTENT
    BERRY, BW
    SMITH, GC
    CROSS, HR
    [J]. JOURNAL OF ANIMAL SCIENCE, 1981, 52 (05) : 1034 - 1040
12