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Meat testing methods for beef and lamb quality reveal feeding and tenderness focus
The article describes Bureau of Animal Industry studies on meat quality testing in lamb and beef. It details score cards assessing aroma juiciness palatability tenderness and the handling of legs for consumer taste tests. It notes mechanical devices measure tensile strength color and other traits and that portions are sold after testing.
MENTIONED IN THIS ARTICLE
Arthur Budd
Ena
Nea
Hantdees
Aml
Cierna
Meath
Bureau of Animal Industry
Agricultural Experiment Stations
Bureau of Home Economics