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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts

A N Lepper-Blilie1, E P Berg, A J Germolus

  • 1Department of Animal Sciences, North Dakota State University, NDSU Department 7630, PO Box 6050, Fargo, ND 58108-6050, USA.

Meat Science
|August 31, 2013
PubMed

Keywords:
ConsumerPalatabilityValue cut

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