Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
Iliani Patinho, Cecylyana Leite Cavalcante, Erick Saldaña, Mohammed Gagaoua, Jorge Herman Behrens, Carmen J. Contreras‐Castillo
Topics & Concepts
FlavourSignificant differenceFood scienceQuality (philosophy)PerceptionMathematicsChemistryPsychologyStatisticsEpistemologyNeurosciencePhilosophyMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAnimal Nutrition and Physiology