Consumer and trained sensory panel evaluations of four muscles from dry- and wet-aged beef rib eyes and top sirloin butts cut using innovative merchandising styles

Consumer and trained sensory panel evaluations of four muscles from dry- and wet-aged beef rib eyes and top sirloin butts cut using innovative merchandising styles
A. M. Smith, K. B. Harris, D. B. Griffin, R. K. Miller, C. R. Kerth and J. W. Savell