Carmack, C.F.; Kastner, C.L.; Hunt, M.C.; Kropf, D.H.; Schwenke, J.R.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1993)
Natural flavorings were evaluated for use
in low-fat ground beef, which frequently lacks
flavor intensity. Three lean sources, A-maturity
(young), E-maturity (mature cow),
and imported (cow) beef round muscles, were
used ...