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| 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: Sunday, January 9, 2005.
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