chuck roast
Selected indexed studies
- EFFECT OF GRADE ON QUALITY OF ROAST BEEF CHUCK. (J Am Diet Assoc, 1965) [PMID:14265863]
- National beef tenderness survey. (J Anim Sci, 1991) [PMID:1894563]
- Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs. (Meat Sci, 2018) [PMID:29121524]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- EFFECT OF GRADE ON QUALITY OF ROAST BEEF CHUCK. (1965) pubmed
- National beef tenderness survey. (1991) pubmed
- Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs. (2018) pubmed
- Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts. (2016) pubmed
- Meat cut and injection level affects the tenderness and cook yield of processed roast beef. (2001) pubmed
- Retail yields from beef chuck and round subprimals from two grade groups when merchandised as single muscle cuts. (2003) pubmed
- National beef market basket survey. (1991) pubmed
- Knowing chops from chuck: roasting myoD redundancy. (1998) pubmed
- Enhancing palatability traits in beef chuck muscles. (2005) pubmed
- Phage Biocontrol Improves Food Safety by Significantly Reducing the Level and Prevalence of Escherichia coli O157:H7 in Various Foods. (2020) pubmed