articleTop 1% cited
Relationship between beef consumer tenderness perception and Warner–Bratzler shear force
Meat Science · 2007 · Vol. 78(3) · pp. 153–156
G. Destefanis✉(University of Turin)Alberto Brugiapaglia(University of Turin)M Barge(University of Turin)Elvira Molin(University of Turin)
Meat and Animal Product QualityAgriculture Sustainability and Environmental ImpactAnimal Behavior and Welfare StudiesTendernessFood scienceShear forceMathematicsChemistryMaterials scienceComposite material
Citations
383
FWCI
14.75
field-weighted impact
References
17
Percentile
100%
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References
Consumer evaluation of beef of known categories of tenderness.
Journal of Animal Science · 1997 · 451 citations
Consumer thresholds for establishing the value of beef tenderness.
Journal of Animal Science · 2001 · 627 citations
Biochemical factors regulating the toughening and tenderization processes of meat
Meat Science · 1996 · 649 citations
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