Open AccessConsumer Sensory Evaluation of Beef Top Sirloin Cap Steaks from Four USDA Quality Grades
Author(s) -
K. M. Harr,
B. A. Olson,
E. A. Rice,
Cassandra K Jones,
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/mmb2019.0180
Subject(s) - palatability , mathematics , tenderness , sensory analysis , food science , statistics , biology