Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

Descriptive Beef Flavor Attributes and Consumer Acceptance Relationships for Heavy Beef Eaters

Differences in beef flavor attributes were created using beef cuts (Choice M. gluteus medius (GM) steaks; Choice M. biceps femoris (BF) roasts; Select BF roasts; Choice M. longissimus lumborum (LM) steaks, and high pH LM steaks), cooking method, and internal cook temperature endpoint (END). Steaks w...

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Bibliographic Details
Main Authors: Chris Kerth, Jack A Neal, Koushik Adhikari, Rachel A. Gray, Rhonda K. Miller
Format: Article
Language:English
Published: Iowa State University Digital Press 2023-08-01
Series:Meat and Muscle Biology
Subjects:
beef
flavor
consumer
sensory
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/14449/

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