Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

Published 2015 View Full Article

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Title
Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations
Authors
Keywords
Fatty acids, Ground beef, GC/MS/O, Sensory, Shelf-life
Journal
MEAT SCIENCE
Volume 104, Issue -, Pages 30-36
Publisher
Elsevier BV
Online
2015-02-07
DOI
10.1016/j.meatsci.2015.01.014

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