Influence of Beef Hot Carcass Weight on Sensory Characteristics of Strip Loin, Eye of Round, and Denver Cut Steaks

The objective of this research was to investigate the influence of beef hot carcass weight (HCW) on consumer sensory attributes. Beef carcasses (n = 116) were selected based on the USDA quality grade and HCW. Lightweight (LW; 296–341 kg), middleweight (MW; 386–432 kg), or heavyweight (HW; 466–524 kg...

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Principais autores:	Christina E. Bakker, Samantha R. Egolf, Lydia M. O’Sullivan, Ryan B. Cox, Heather R. Rode-Atkins, Amanda D. Blair, Keith R. Underwood, J. Kyle Grubbs
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-03-01
Series:	Foods
Assuntos:	beef consumer sensory Denver cut eye of round hot carcass weight strip steak
Acceso en liña:	https://www.mdpi.com/2304-8158/13/6/961
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