Browsing Animal Sciences and Industry by Subject "Juiciness"

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Browsing Animal Sciences and Industry by Subject "Juiciness"

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  • Carmack, C.F.; Hunt, Melvin C.; Kropf, Donald H.; Schwenke, J.R.; Kastner, Curtis L. (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 ...
  • Carmack, C.F.; Schwenke, J.R.; Kastner, Curtis L.; Dikeman, Michael E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1992)
    Twelve muscles from eight Select/Choice grade steers were evaluated for beef flavor intensity, tenderness, and juiciness. Sample steaks were cut, and evaluation was performed by a five-member professional panel. ...