Open AccessEffect of Degree of Doneness, Quality Grade, and Time on Objective Color Readings from Longissimus Lumborum Steaks Cooked to 6 Degrees of Doneness
Author(s) -
L. L. Prill,
T. G. O’Quinn,
E. A. Boyle,
T. A. Houser,
Jessie Vipham,
E. A. Rice,
B. A. Olson,
L. N. Drey,
J. M. Gonzalez
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.093
Subject(s) - mathematics , food science , chewiness , standard illuminant , marbled meat , palatability , longissimus , chemistry , zoology , biology , physics , optics
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