Consumer sensory acceptance and value for beef steaks of similar tenderness , but differing in marbling level 1

Abstract

To determine consumer sensory acceptance and value of beef steaks differing in marbling level (high = upper 2⁄3 USDA Choice and low = USDA Select), but similar in Warner-Bratzler shear value, consumers in Chicago and San Francisco (n = 124 per city) evaluated two matched pairs of highand lowmarbled strip steaks, and had the opportunity to participate in a… (More)

6 Figures and Tables

Topics

  • Presentations referencing similar topics