Volatile Compounds from Enhanced and Non-Enhanced Beef Strip Steaks of 3 USDA Quality Grades Cooked to Multiple Degrees-of-Doneness

Mallick, Sayani; O’Quinn, T. G.; Brooks, J. C.; Miller, Mark F.; Legako, J. F.

doi:10.22175/rmc2017.072

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Meat and Muscle Biology

2017

DOI: 10.22175/rmc2017.072

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Volatile Compounds from Enhanced and Non-Enhanced Beef Strip Steaks of 3 USDA Quality Grades Cooked to Multiple Degrees-of-Doneness

Sayani Mallick¹,

T. G. O’Quinn

J. C. Brooks³

et al.

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Volatile Compounds from Enhanced and Non-Enhanced Beef Strip Steaks of 3 USDA Quality Grades Cooked to Multiple Degrees-of-Doneness

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