Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness-Reference-Cited by-同舟云学术

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Published:2016-12 Issue: Volume:122 Page:145-154
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lucherk L.W.,O'Quinn T.G.^ORCID,Legako J.F.,Rathmann R.J.,Brooks J.C.,Miller M.F.

Funder

Beef Checkoff

Publisher

Elsevier BV

Subject

Food Science

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4. Moisture enhancement and blade tenderization effects on the shear force and palatability of strip loin steaks from beef cattle fed zilpaterol hydrochloride;Brooks;Journal of Animal Science,2010

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