Investigation of Smoked Beef Brisket Palatability from Three USDA Quality Grades
The objective of this study was to investigate differences in smoked beef brisket palatability from 3 USDA quality grades (USDA Prime, average [middle 1/3] Choice, and Select). Briskets (n = 54; 18 per quality grade) were seasoned with a blend of 1:1 coarse salt/black pepper, and then cooked in a sm...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-01-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/10963/ |