Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef
The objective of this study was to evaluate the chemical composition, consumer liking, and consumer acceptability of ground beef with 2 finishing diets. Three ground beef treatments were used in this study and included grass-fed, grain-fed Angus, and grain-fed commodity beef. Ground beef samples wer...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Iowa State University Digital Press
2019-10-01
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| Col·lecció: | Meat and Muscle Biology |
| Matèries: | |
| Accés en línia: | https://www.iastatedigitalpress.com/mmb/article/id/9101/ |
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