Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Keisuke Sasaki (Sasaki K), Michiyo Motoyama (Motoyama M), Takumi Narita (Narita T), Koichi Chikuni (Chikuni K)
Asian-Australas J Anim Sci. 2013;26(10):1490-1495.   Published online 2013 Oct 1     DOI: https://doi.org/10.5713/ajas.2013.13208
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