Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts
The objective of this study was to evaluate biochemical factors affecting Warner-Bratzler shear force (WBSF) and East Asian consumers’ eating preferences of 6 different beef shank cuts cooked by moist heat. Six different beef shank muscles were collected from 12 USDA Choice beef carcasses (N = 72)....
| Main Authors: | , , , , , , , |
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| 格式: | Article |
| 語言: | English |
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Iowa State University Digital Press
2021-03-01
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| 叢編: | Meat and Muscle Biology |
| 主題: | |
| 在線閱讀: | https://www.iastatedigitalpress.com/mmb/article/id/11626/ |