Consumer sensory outcomes of 3 brisket muscles cooked using the “low n’ slow” barbeque method served chopped, pulled and sliced

Consumer sensory outcomes of 3 brisket muscles cooked using the “low n’ slow” barbeque method served chopped, pulled and sliced
Jarrod Lees, Peter McGilchrist, Rod Polkinghorne, Aaron van den Heuval, Nicholas Hardcastle