Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness
The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (mode...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
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Iowa State University Digital Press
2019-10-01
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| Serija: | Meat and Muscle Biology |
| Teme: | |
| Online dostop: | https://www.iastatedigitalpress.com/mmb/article/id/9098/ |
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