Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

Meat Science

Volumn 100, Issue , 2015, Pages 24-31

  Corbin, C H ^a   O'Quinn, T G ^a   Garmyn, A J ^a   Legako, J F ^b   Hunt, M R ^a   Dinh, T T N ^c   Rathmann, R J ^a   Brooks, J C ^a   Miller, M F ^a  

^a TEXAS TECH UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

^c MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Beef; Consumer; Fat level; Flavor; Marbling; Palatability

Indexed keywords

FLAVORS; MEATS; QUALITY CONTROL;

CONSUMER; DIFFERENT TREATMENTS; FAT LEVELS; HIGHLY-CORRELATED; MARBLING; OFF-FLAVORS; PALATABILITY; SENSORY EVALUATION;

BEEF;

FAT INTAKE;

ADIPOSE TISSUE; ANALYSIS; ANIMAL; ANIMAL FOOD; AUSTRALIA; BODY COMPOSITION; BOVINE; COMPARATIVE STUDY; CONSUMER ATTITUDE; FAT INTAKE; GOVERNMENT; HUMAN; MEAT; POACEAE; STANDARDS; TASTE; UNITED STATES;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; AUSTRALIA; BODY COMPOSITION; CATTLE; CONSUMER BEHAVIOR; DIETARY FATS; HUMANS; MEAT; POACEAE; TASTE; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 84907766707     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.09.009     Document Type: Article

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