Browsing by Subject "Beef Flavor"
Now showing items 1-3 of 3
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(2019-08-06)Consumer acceptability in meat flavor is one of the driving factors of consumer acceptability. Many factors have been found that affect beef flavor, but little is known about variability of major beef cuts in the retail ...
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(2015-12-01)Levels of positive and negative beef flavors attributes were created by cutting USDA Top Choice and Select beef top loin steaks to 1.3 cm or 3.8 cm thicknesses and cooking on a commercial flat top grill at 177°C or 232°C. ...
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(2011-08-08)In an effort to increase beef demand, the beef industry has expanded beyond commodity beef merchandizing into value-added cuts. As these beef cuts are developed it is critical that the industry be able to characterize the ...