Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

Published 2016 View Full Article

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Title
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness
Authors
Keywords
Beef, Consumer, Degree of doneness, Enhancement, Marbling, Palatability
Journal
MEAT SCIENCE
Volume 122, Issue -, Pages 145-154
Publisher
Elsevier BV
Online
2016-08-15
DOI
10.1016/j.meatsci.2016.08.005

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