Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability
Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate the interactions of marbling level and bone s...
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| Hauptverfasser: | , , , , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
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Iowa State University Digital Press
2022-12-01
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| Schriftenreihe: | Meat and Muscle Biology |
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| Online-Zugang: | https://www.iastatedigitalpress.com/mmb/article/id/15488/ |
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