Consumer thresholds for establishing the value of beef tenderness.

By M. Miller, M. Carr, C. Ramsey, K. L. Crockett, L. Hoover. Journal of Animal Science, 2001

663 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Tissue Engineering for Clean Meat Production (2019, background): “A similar approach is required for clean meat optimization, with focus on flavor (taste and aroma), texture, cost, nutritional value and food safety (Miller et al., 2001; Edelman et al., 2005; Post and van der Weele, 2014; Listrat et al., 2016; Gasteratos and Sherman, 2018).”
Goat meat quality (2005, neutral): “5 kg (Huffman et al., 1996; Boleman et al., 1997; Miller et al., 2001).”
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. (2006, background): “Tenderness has been repeatedly reported as the most important quality attribute of meat (Huffman et al., 1996; Miller et al., 2001).”
Native and Biotechnologically Engineered Plant Proteases with Industrial Applications (2011, background): “Consumers are willing to pay a premium for a guaranteed tender product with the potential to increase the value of the middle meats over $60 per carcass (Miller et al. 2001).”
Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review (2014, background): “Tenderness is arguably the most important determinant in eating satisfaction and, therefore, the most significant challenge in terms of acceptability of meat purchased by consumers.[1] Unfortunately, due to various”