Browsing by Subject "WBSF"
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POST-MORTEM MECHANICAL INJECTION OF LOW QUALITY BEEF LOINS WITH PORK BACK FAT IMPROVES PALATABILITY ATTRIBUTES (2015-12-04)Palatability attributes of beef striploin steaks mechanically enhanced with pork fat were evaluated. Beef striploins were collected from USDA Standard steer carcasses. Loins were longitudinally cut into halves (lateral or ...