The Impact of Enhancement, Degree of Doneness, and USDA Quality Grade on Beef Flavor Development
The objective of this study was to determine the impact of enhancement, degree of doneness (DOD), and USDA quality grade on beef volatile flavor compounds from cooked strip loin steaks. This study also aimed to evaluate relationships between volatile compounds and consumer sensory responses. Beef st...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9092/ |