Browsing by Subject "Consumer"
Now showing items 1-2 of 2
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(2014-01-13)Levels of positive and negative beef flavor attributes were created by identifying beef cuts that varied in quality grade, pH, and amount of connective tissue, then cooked to 58 °C and 80 °C utilizing a George Forman grill ...
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(2009-06-02)This study was conducted to determine threshold levels for Warner-Bratzler shear (WBS) force of the beef value cuts. USDA Choice and USDA Select M. biceps femoris, M. gluteus medius, M. infraspinatus, M. longissimus ...