American Meat Science Association
Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat (2nd edition, v1.02)
What this source is
- Authority
- Academic
- Territories
- US, international
- Primacy
- primary
- Commercial interest
- none
- Retrieved
- 2026-08-15
- State
- Read and citable
January 2016, the professional society's own methods standard, retrieved and read for one question: does anybody with authority state the dimensions of a piece of meat? It states thicknesses — beef steaks 2.54 cm for dry heat, lamb and pork chops the same, patties by mass — and no plan dimension anywhere. That silence from the body that exists to standardise meat cookery experiments is the strongest available evidence that plan dimensions are simply not published.
What it may be cited for
Technical, Culinary practice
- Explicitly not safety: A research methods standard specifies how to cook samples for measurement, not what is safe to eat.