Palatability assessments of beef strip loin steaks portioned by weight or by thickness sourced from various carcass weight/ribeye area size combinations.
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DOI: 10.1016/j.meatsci.2020.108319
Abstract: Beef carcasses (n = 90; U.S. Choice) met a 3 ribeye area (REA - Small, Medium, Large) × 3 carcass weight (CW - Light, Intermediate, Heavy) scheme to assess palatability on steaks cut by portion thickness (PT- 3.18 cm) and… read more here.
Keywords: ribeye area; carcass weight; palatability;