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2015•Meat ScienceRequires access

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

A.N. Lepper-Blilie, E. P. Berg, D. S. Buchanan, P. T. Berg

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Key concepts: Palatability, Marbled meat, Tenderness, Loin, Flavor, Food science, Animal science, Chemistry

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Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins — Research Paper | ScholarLens