Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin
Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S. consumers and to determine the relationship between marbling...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2018-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/10338/ |