Open AccessConsumer Sensory Evaluation of Beef Strip Loin Steaks from 5 Quality Treatments Cooked To 6 Degrees of Doneness
Author(s) -
B. A. Olson,
L. N. Drey,
L. L. Prill,
J. M. Gonzalez,
T. A. Houser,
E. Boyle,
Jessie L. Vipham,
T. G. O’Quinn
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.003
Subject(s) - loin , palatability , tenderness , marbled meat , mathematics , food science , flavor , zoology , chemistry , biology