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M R Hunt

Showing results (11-20 of 13) with videos related to

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Meat Science|May 9, 2014
Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcassesM R Hunt, A J Garmyn, T G O'Quinn, et al.
Meat Science|February 15, 2016
Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat contentM R Hunt, J F Legako, T T N Dinh, et al.
Meat Science|October 10, 2014
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatmentsC H Corbin, T G O'Quinn, A J Garmyn, et al.
Pageof 2

Showing results (11-20 of 13) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 13 results.
Meat Science|May 9, 2014
Consumer assessment of beef palatability from four beef muscles from USDA Choice and Select graded carcassesM R Hunt, A J Garmyn, T G O'Quinn, et al.
Meat Science|February 15, 2016
Assessment of volatile compounds, neutral and polar lipid fatty acids of four beef muscles from USDA Choice and Select graded carcasses and their relationships with consumer palatability scores and intramuscular fat contentM R Hunt, J F Legako, T T N Dinh, et al.
Meat Science|October 10, 2014
Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatmentsC H Corbin, T G O'Quinn, A J Garmyn, et al.
Pageof 2