Open AccessIs Blade Tenderization Still Needed for Inherently Tender Top Sirloin Steaks?
Author(s) -
Adam R Murray,
S. B. Tindel,
A. N. Arnold,
R. K. Miller,
D. B. Griffin,
Kerri B. Gehring,
J.W. Savell
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.069
Subject(s) - tenderness , mathematics , zoology , flavor , food science , starter , biology
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