Open AccessTrained Sensory Panel Evaluation of 5 Beef Strip Loin Quality Treatments Cooked to S6x Degrees of Doneness
Author(s) -
L. N. Drey,
L. L. Prill,
B. A. Olson,
E. A. Rice,
J. M. Gonzalez,
Jessie Vipham,
T. A. Houser,
E. A. Boyle,
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/rmc2018.011
Subject(s) - loin , mathematics , marbled meat , palatability , tenderness , chewiness , food science , statistics , zoology , chemistry , biology
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