Work

Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method

Year: 1993

Type: article

Source: Journal of Animal Science

DOI: 10.2527/1993.7192412x

Author: B. W. Berry

Institutions: Agricultural Research Service, United States Department of Agriculture, Beltsville Agricultural Research Center

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2409435618

FWCI: 2.895

Cites: 7

Cited by: 43

Related to: 10