The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness
The objective of this study was to determine the influence of quality grade (QG) and degree-of-doneness (DOD) on thermophysical properties of beef strip steaks. The “Prime” eating experience must be marketed to compete with cheaper protein sources, and so palatability is a major concern with beef pr...
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| Format: | Others |
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DigitalCommons@USU
2019
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| Online Access: | https://digitalcommons.usu.edu/etd/7566 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=8692&context=etd |