Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Publication date: Available online 19 May 2020Source: Meat ScienceAuthor(s): Jingjing Liu, Marie-Pierre Ellies-Oury, Sghaier Chriki, Isabelle Legrand, Grzegorz Pogorzelski, Jerzy Wierzbicki, Linda Farmer, Declan Troy, Rod Polkinghorne, Jean-François Hocquette

Source: Meat Science - May 20, 2020 Category: Food Science Source Type: research