ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rib roasts, rib steaks, and shoulder roasts from forage and grain-fed cattle were compared. By means of triangle testing, panelists were able to detect differences between beef from the two feeding regimes. However, no significant preferences were shown for flavor of lean, flavor of fat, tenderness, or juiciness nor were there significant differences in cooking losses. The differences shown did not affect acceptability of forage-fed beef.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb11099.x
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