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Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks

P.L.A. Leighton; Ó. López-Campos; S. Zawadski; J.L. Aalhus; N. Prieto
Meat Science · Vol. 213 · pp. 109508 · 2024
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume213
Pages109508
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2024.109508
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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