Cargando…
Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience
The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7200910/ https://www.ncbi.nlm.nih.gov/pubmed/32704687 http://dx.doi.org/10.1093/tas/txx008 |