Consumer evaluation of beef muscles for use as “fajitas” after mechanical and/or enzymatic tenderisation

Consumer evaluation of beef muscles for use as “fajitas” after mechanical and/or enzymatic tenderisation
L. Garcia, D. Huerta-Montauti, R.K. Miller, C.E. Schuehle Pfeiffer, K.D. Pfeiffer, K.L. Voges, W.N. Osburn and J.W. Savell