Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling

Journal of Animal Science

Volumn 83, Issue 11, 2005, Pages 2618-2623

  Yancey, E J ^a,b   Dikeman, M E ^a,c   Hachmeistert, K A ^a   Chambers IV, E ^a   Milliken, G A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b Tyson Foods Incorporated   (United States)

^c Weber Hall ^*  (United States)

Author keywords

Aging; Beef; Flavor; pH; Sensory Analysis

Indexed keywords

EID: 33645990931     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2005.83112618x     Document Type: Article

References (14)

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