Evaluation of Beef Top Sirloin Steaks of Four Quality Grades Cooked to Three Degrees of Doneness

The objective of this study was to evaluate the impact of USDA quality grade on beef eating quality of top sirloin steaks when cooked to multiple degrees of doneness (DOD). Beef top sirloin butts (N = 60; 15/quality grade) were collected to equally represent 4 quality grades [Prime, Top Choice (mode...

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Bibliographic Details
Published in:	Meat and Muscle Biology
Main Authors:	Brittany A. Olson, Emily A. Rice, Jessie Vipham, John M. Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael D. Chao, Travis O'Quinn
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2019-10-01
Subjects:	palatability degree of doneness top sirloin steak consumer marbling Beef
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/9098/

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