Foodservice industry market profile study: palatability characteristics of U.S. foodservice beef steaks

Portion-controlled beef steaks for foodservice use were selected based on USDA Quality Grades from 50 purveyors in 12 cities across the United States to measure palatability traits. Steaks studied included the ribeye, T-bone, strip loin, centercut top sirloin, tenderloin, and cubed steak. Steaks wer...

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Veröffentlicht in:	Journal of foodservice systems 1997, Vol.9 (3)
Hauptverfasser:	Williams, S.E, Johnson, L.P, Neel, S.W, Reagan, J.O
Format:	Artikel
Sprache:	eng
Schlagworte:	APPETABILITE BEEF BISTEC CARNE DE RES ETATS UNIS EUA PALATABILIDAD PALATABILITY STEAK STEAKS USA VIANDE BOVINE
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