Open AccessEvaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
Author(s) -
B. A. Olson,
E. A. Rice,
J. Gonzalez,
Jessie L. Vipham,
T. A. Houser,
E. Boyle,
M. D. Chao,
T. G. O’Quinn
Publication year - 2019
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/mmb2019.0010
Subject(s) - tenderness , palatability , mathematics , flavor , chewiness , food science , marbled meat , zoology , chemistry , biology