Open AccessPostmortem Aging Does Not Improve Palatability of Texas-Style Barbecue Briskets
Author(s) -
M. K. Harris,
R. R. Riley,
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/rmc2018.099
Subject(s) - palatability , tenderness , seasoning , zoology , flavor , food science , mathematics , set point , chemistry , biology , engineering , raw material , organic chemistry , control engineering