Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability

Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate the interactions of marbling level and bone s...

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Bibliographic Details

Published in:	Meat and Muscle Biology
Main Authors:	Erin Beyer, Jessie Vipham, Katie R. Lybarger, Kaylee J. Farmer, Keayla Harr, Lane A. Egger, Michael Chao, Morgan Zumbaugh, Samuel G. Davis, Travis O'Quinn
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2022-12-01
Subjects:	bone-in boneless consumer palatability sensory beef
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/15488/