In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis.

[1]  W. Osburn,et al.  Identifying muscle and processing combinations suitable for use as beef for fajitas. , 2008, Meat science.

[2]  M. S. Brewer,et al.  Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles. , 2008, Meat science.

[3]  W. Osburn,et al.  In-home consumer evaluations of individual muscles from beef rounds subjected to tenderization treatments. , 2006, Meat science.

[4]  Z. Johnson,et al.  Impact of muscle type and sodium chloride concentration on the quality, sensory, and instrumental color characteristics of solution enhanced whole-muscle beef. , 2006, Meat science.

[5]  D. King,et al.  Innovative wholesale carcass fabrication and retail cutting to optimize beef value. , 2005, Meat science.

[6]  C. Calkins,et al.  Muscle profiling: Characterizing the muscles of the beef chuck and round. , 2005, Meat science.

[7]  B. Gwartney,et al.  Enhancing palatability traits in beef chuck muscles. , 2005, Meat science.

[8]  J. Savell,et al.  Methods to increase tenderness of individual muscles from beef rounds when cooked with dry or moist heat. , 2004, Meat science.

[9]  M. S. Brewer,et al.  Consumer attitudes towards beef and acceptability of enhanced beef. , 2003, Meat science.

[10]  J. Savell,et al.  Warner-Bratzler shear evaluations of 40 bovine muscles. , 2003, Meat science.

[11]  J. B. Morgan,et al.  Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts. , 2003, Meat science.

[12]  J. O. Reagan,et al.  Beef customer satisfaction: factors affecting consumer evaluations of clod steaks. , 2002, Journal of animal science.

[13]  G. R. Schmidt,et al.  Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. , 2000, Journal of animal science.

[14]  L. E. Jeremiah,et al.  The influence of mechanical tenderization on the palatability of certain bovine muscles , 1999 .

[15]  J. O. Reagan,et al.  Beef customer satisfaction: cooking method and degree of doneness effects on the top round steak. , 1999, Journal of animal science.

[16]  D. Larick,et al.  Tenderization of beef with bacterial collagenase. , 1986, Meat science.

[17]  R. Mandigo,et al.  Effect of Blade Size for Mechanically Tenderizing Beef Rounds , 1982 .

[18]  J. Caygill.  Sulphydryl plant proteases , 1979 .

[19]  J. D. Tatum,et al.  BLADE TENDERIZATION OF STEER, COW AND BULL BEEF , 1978 .

[20]  J. Forrest,et al.  PALATABILITY AND COOKING CHARACTERISTICS OF MECHANICALLY TENDERIZED BEEF , 1977 .

[21]  J. Savell,et al.  BLADE TENDERIZATION OF FOUR MUSCLES FROM THREE WEIGHT‐GRADE GROUPS OF BEEF , 1977 .

[22]  B. Bloch.  The Meat Board meat book , 1977 .