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Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers

Keisuke Sasaki, Michiyo Motoyama, Jumpei Yasuda, Tadashi Yamamoto, Mika Oe, Takumi Narita, M. Imanari, S Fujimura, Mitsuru MITSUMOTO

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Key concepts: Chewiness, Tenderness, Texture (cosmology), Sensory system, Food science, Longissimus, Sensory analysis, Beef cattle

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Beef texture characterization using internationally established texture vocabularies in ISO5492:1992: Differences among four different end-point temperatures in three muscles of Holstein steers — Research Paper | ScholarLens