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Marinating effects on the sensory characteristics of grain- and forage-finished beef
McMurtrie, Katie (2010-05-11)
Beef inside round roasts (n = 144) were cut from rounds obtained from both forage-finished cattle (n = 72) and grain-finished cattle (n = 72). Roasts were portioned to weigh approximately 0.45-0.68 kg. Each roast was ...