La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560

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Definition, evaluation and determinism of beef tenderness

Tenderness is a meat assessment criterion that is difficult to comprehend for two reasons: its determinism is complex because many biological processes are involved, and those processes are different from one muscle to another. Moreover, there is no reliable, accurate, reproducible and cheap measure that is adapted to industrial conditions and is well representative of the tenderness sensation during chewing.

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