Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

D. A. King, S. D. Shackelford, T. L. Wheeler, K. D. Pfeiffer, J. M. Mehaffey, M. F. Miller, R. Nickelson, M. Koohmaraie

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)782-787
Number of pages6
JournalMeat Science
Issue number4
StatePublished - Dec 2009
Externally publishedYes

ASJC Scopus Subject Areas

  • Food Science


  • Beef
  • Consumer acceptance
  • Gluteus medius
  • Rectus femoris
  • Tenderness
  • Vastus lateralis

Cite this