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


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)

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