Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades
Sirloin cap steaks from 4 different USDA quality grades were evaluated to determine the effect of marbling on eating experience. Top sirloin cap steaks (N = 60) of 4 different quality grades (Prime, Top Choice, Low Choice, and Select) were evaluated in the current study. Top sirloin butts were colle...
| Published in: | Meat and Muscle Biology |
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| Main Authors: | , , , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-08-01
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| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/12424/ |