Evaluating consumer acceptability of various muscles from the beef chuck and rib

Journal of Animal Science

Volumn 82, Issue 2, 2004, Pages 521-525

  Kukowski, A C ^a   Maddock, R J ^a   Wulf, D M ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Beef; Chuck; Consumers; Muscles; Palatability; Value

Indexed keywords

EID: 2342639579     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.1093/ansci/82.2.521     Document Type: Article

References (16)

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