Open AccessThe Impact of Marbling Texture on Trained Sensory Panel Ratings of Beef Strip Loin Steaks
Author(s) -
AnnaLise Williamson,
K. R. Vierck,
J. M. Gonzalez,
T. A. Houser,
E. Boyle,
T. G. O’Quinn
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2017.079
Subject(s) - marbled meat , tenderness , loin , flavor , food science , zoology , mathematics , chemistry , biology