Document Type
Report
Report Number
2000-14
Publication Date
2000
Summary
This article outlines the current protocol for measuring tenderness of cooked beef longissiumus steaks at South Dakota State University using a Warner-Bratzler shear machine.
Number of Pages
7
Format
application/pdf
Language
en
Publisher
South Dakota State University
Rights
Copyright © 2000 South Dakota State University
Recommended Citation
Bruns, K. W.; Wulf, D. M.; and Pritchard, R. H., "Steps for Warner-Bratzler Shear Force Assessment of Cooked Beef Longissimus Steaks at South Dakota State University" (2000). South Dakota Beef Report, 2000. 15.
https://openprairie.sdstate.edu/sd_beefreport_2000/15
