Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middleweight (MW; 386–432 kg), or heavyweight (HW; 466–524 kg...

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Bibliographic Details
Main Authors: Christina E. Bakker, Samantha R. Egolf, Lydia M. O’Sullivan, Ryan B. Cox, Heather R. Rode-Atkins, Amanda D. Blair, Keith R. Underwood, J. Kyle Grubbs
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
beef
consumer sensory
Denver cut
eye of round
hot carcass weight
strip steak
Online Access:https://www.mdpi.com/2304-8158/13/6/961

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