The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef
The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed to Honduran consumers (n = 288). Diets consisted...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2018-09-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9046/ |