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Use of cluster analysis and preference mapping to evaluate consumer acceptability of choice and select bovine M. Longissimus Lumborum steaks cooked to various end-point temperatures |
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| Authors: | TB Schmidt MW Schilling JM Behrends V Battula V Jackson RK Sekhon TE Lawrence |
| Affiliation: | aDept. of Animal and Dairy Sciences, Box 9815, Mississippi State University, MS 39762-9815, United States;bDept. of Food Science, Nutrition and Health Promotion, Box 9805, Mississippi State University, MS 39762-9805, United States;cDept. of Agricultural Sciences, P.O. Box 60969, West Texas A&M University, Canyon, TX 79016, United States |
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