Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
1. AMSA (1978). American Meat Science Association, National Live Stock and Meat Board, Chicago, IL, USA.
2. FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS
3. COMPARISON OF POSTMORTEM TREATMENTS FOR IMPROVING TENDERNESS OF BEEF
4. Physical, Chemical and Sensory Characteristics of Four Types of Beef Steaks
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