Browsing Cattlemen's Day by Subject "Lean source"

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Browsing Cattlemen's Day by Subject "Lean source"

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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, 2010-10-05)
    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 ...

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