Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

D. A. King; S. D. Shackelford; T. L. Wheeler; K. D. Pfeiffer; J. M. Mehaffey; M. F. Miller; R. Nickelson; M. Koohmaraie

doi:10.1016/j.meatsci.2009.08.021

Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

D. A. King, S. D. Shackelford, T. L. Wheeler, K. D. Pfeiffer, J. M. Mehaffey, M. F. Miller, R. Nickelson, M. Koohmaraie

Producción científica: Article › revisión exhaustiva

Idioma original	English
Páginas (desde-hasta)	782-787
Número de páginas	6
Publicación	Meat Science
Volumen	83
N.º	4
DOI	https://doi.org/10.1016/j.meatsci.2009.08.021
Estado	Published - dic 2009
Publicado de forma externa	Sí

ASJC Scopus Subject Areas

Food Science

Acceder al documento

10.1016/j.meatsci.2009.08.021

Otros archivos y enlaces

Citar esto

@article{3048353b8a0b4774adca6bec6d441f2a,

title = "Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals",

keywords = "Beef, Consumer acceptance, Gluteus medius, Rectus femoris, Tenderness, Vastus lateralis",

author = "King, {D. A.} and Shackelford, {S. D.} and Wheeler, {T. L.} and Pfeiffer, {K. D.} and Mehaffey, {J. M.} and Miller, {M. F.} and R. Nickelson and M. Koohmaraie",

note = "Funding Information: This project was funded, in part, by The Beef Checkoff. The authors are grateful to Jonathan Savell, Patty Beska, Peg Ekeren, Kathy Mihm, and Pat Tammen for their assistance in the execution of this experiment and to Marilyn Bierman for her secretarial assistance.",

year = "2009",

month = dec,

doi = "10.1016/j.meatsci.2009.08.021",

language = "English",

volume = "83",

pages = "782--787",

number = "4",

}

TY - JOUR

T1 - Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

AU - King, D. A.

AU - Shackelford, S. D.

AU - Wheeler, T. L.

AU - Pfeiffer, K. D.

AU - Mehaffey, J. M.

AU - Miller, M. F.

AU - Nickelson, R.

AU - Koohmaraie, M.

N1 - Funding Information: This project was funded, in part, by The Beef Checkoff. The authors are grateful to Jonathan Savell, Patty Beska, Peg Ekeren, Kathy Mihm, and Pat Tammen for their assistance in the execution of this experiment and to Marilyn Bierman for her secretarial assistance.

PY - 2009/12

Y1 - 2009/12

KW - Beef

KW - Consumer acceptance

KW - Gluteus medius

KW - Rectus femoris

KW - Tenderness

KW - Vastus lateralis

UR - http://www.scopus.com/inward/record.url?scp=70249084462&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=70249084462&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2009.08.021

DO - 10.1016/j.meatsci.2009.08.021

M3 - Article

AN - SCOPUS:70249084462

SN - 0309-1740

VL - 83

SP - 782

EP - 787

JO - Meat Science

JF - Meat Science

IS - 4

ER -