Marbling Texture’s Effects on Beef Palatability1
The objective of this study was to evaluate the effects of marbling texture on consumer and trained sensory panel ratings of beef strip loin steaks from 3 USDA quality grades. Beef strip loins ( = 117) were selected from 3 quality grades [Top Choice (Modest – Moderate marbling), Low Choice (Small –...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2018-06-01
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| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/2/1/127 |