HIGHLIGHTS
- who: K. J. Farmer and collaborators from the Kansas University Agricultural Experiment Station and have published the Article: Consumer Sensory Evaluation of the Impact of Bone-In Versus Boneless Cuts on Beef Palatability, in the Journal: (JOURNAL)
- what: The aim of this study was to determine traits of of differing bone status and quality grade. The aim of this study was to evaluate palatability traits of beef cuts (ribeye, strip loin, tenderloin) in a bone-in versus boneless scenario and compare the palatability characteristics of these cuts in a high quality (upper 2/3 USDA . . .
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