| Food & Ingredients | | | Educ. Serv. | | | Tech Serv. | | | Market Serv. | | | E-Commerce Serv. |
|---|
| Akinwunmi, I., Thompson, L.D., Ramsey, C.B. 1993. Marbling, Fat Trim and Doneness Effects on Sensory Attributes, Cooking Loss and Composition of Cooked Beef Steaks. Journal of Food Science 58:242. | to Top |
Purpose: to determine how doneness, marbling, and fat trim level affected sensory characteristics, cooking losses, and the chemical composition of beef steaks.
Sensory: A 9 member trained panel used an 8 point scale to determine intensity of for tenderness, juiciness, and flavor.
Updated: Thursday, September 6, 2007.
OSU Disclaimer.