Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling scores: Slightly Abundant or greater (SLAB+), Mo...

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Bibliographic Details
Main Authors: Andrea J. Garmyn, D. A. Cashman, H. R. Hall, J. C. Brooks, M. F. Miller, Travis O'Quinn
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-06-01
Series:Meat and Muscle Biology
Subjects:
maturity
consumer
trained sensory
marbling
beef palatability
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9095/

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https://www.iastatedigitalpress.com/mmb/article/id/9095/

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