Articles citing this paper
Constraints on establishing threshold levels for Warner–Bratzler shear-force values based on consumer sensory ratings for seven beef muscles
L. Powell A , K. L. Nicholson A , D. Huerta-Montauti A , R. K. Miller A and J. W. Savell A B
+ Author Affiliations
- Author Affiliations
A Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
B Corresponding author. Email: j-savell@tamu.edu
Animal Production Science 51(10) 959-966 https://doi.org/10.1071/AN10267
Submitted: 7 December 2010 Accepted: 18 July 2011 Published: 11 October 2011
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