The Effect of Finishing Diet on Consumer Perception of Enhanced and Non-Enhanced Honduran Beef

The effects of experimental finishing diets and enhancement were tested to determine if they could improve Honduran beef palatability. Fifteen enhanced (ENH) and non-enhanced (NE) paired loins from 7 different finishing diets (n = 210 loins) were fed to Honduran consumers (n = 288). Diets consisted...

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Hlavní autoři:	Andrea J. Garmyn, Jerrad F. Legako, M. F. Miller, Mindy M. Brashears, N. C. Hardcastle
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Iowa State University Digital Press 2018-09-01
Edice:	Meat and Muscle Biology
Témata:	Honduras Beef palatability enhancement finishing diet
On-line přístup:	https://www.iastatedigitalpress.com/mmb/article/id/9046/
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