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Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

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Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcasses

M R Hunt1, A J Garmyn1, T G O'Quinn1

  • 1Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX, 79409, USA.

Meat Science
|May 9, 2014
PubMed

Keywords:
AcceptabilityConsumerFlavorMuscle characterizationQuality gradeTenderness

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