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Evaluation of palatability and muscle composition of novel value-added beef cuts

Y Yeh1, S T Omaye1, F A Ribeiro2

  • 1Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, 1664 N. Virginia St. Mail Stop 202, Reno, NV 89557, United States.

Meat Science
|September 25, 2017
PubMed

Keywords:
BeefBonanza cutInfraspinatus tipMuscle profilingSirloinValue-added

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