Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

Palatability Assessments of Beef Top Loin Steaks Sourced from Three Quality Grade/Brand Categories from Texas and Non-Texas Processing Establishments

Beef top loin steaks from Top Choice (Modest and Moderate marbling), Choice (primarily Small marbling), and Select (Slight marbling) beef strip loins from Texas and Non-Texas (Kansas, Nebraska, and Colorado) beef processing establishments were obtained to determine the role of source and USDA grade/...

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Bibliographic Details
Main Authors: Ashley Arnold, Chris Kerth, Daniel S Hale, Davey B Griffin, Jeffrey W. Savell, Kerri Gehring, Michaela C Till, Rhonda K. Miller
Format: Article
Language:English
Published: Iowa State University Digital Press 2021-04-01
Series:Meat and Muscle Biology
Subjects:
USDA beef grades
tenderness
consumer acceptability
beef
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/11471/

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