Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

Author:

Hunt M.R.,Garmyn A.J.,O'Quinn T.G.,Corbin C.H.,Legako J.F.,Rathmann R.J.,Brooks J.C.,Miller M.F.

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Official methods of analysis;AOAC,2005

2. Beef customer satisfaction: Factors affecting consumer evaluations of calcium chloride-injected top sirloin steaks when given instructions for preparation;Behrends;Journal of Animal Science,2005

3. Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks;Behrends;Journal of Animal Science,2005

4. Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits;Garmyn;Journal of Animal Science,2011

5. Protocol Book 4: For the thawing preparation, cooking and serving of beef for MSA [Meat Standards Australia] pathway trials;Gee,2006

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