Open AccessGrilling Temperature Effects on Tenderness, Juiciness, and Flavor of Ribeye, Top Loin and Top Sirloin Steaks
Author(s) -
K. R. Wall,
C. R. Kerth,
R. K. Miller
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.016
Subject(s) - loin , tenderness , flavor , food science , mathematics , cooking methods , factorial experiment , chemistry , statistics