Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor

Meat Science

Volumn 82, Issue 1, 2009, Pages 59-63

  Myers, A J ^a   Scramlin, S M ^a   Dilger, A C ^a   Souza, C M ^a   McKeith, F K ^a   Killefer, J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Degree of doneness; Fat level; Meat flavor; Muscle color

Indexed keywords

EID: 60549089349     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.12.004     Document Type: Article

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