Mary Hunt

Meat Science Review

Can superior flavor, juiciness add value to beef?

Attempting to capitalize on the inherent quality variation of the beef population to add carcass value.

Andrea Garmyn Chance Brooks Ph.D. Mark Miller Mary Hunt

July 7, 2014

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Mary Hunt

ARTICLES

Can superior flavor, juiciness add value to beef?

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