2018•Meat ScienceRequires access

Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks

K. R. Wall, C. R. Kerth, R. K. Miller, C.Z. Alvarado

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Key concepts: Loin, Tenderness, Aroma, Flavor, Food science, Chemistry

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Grilling temperature effects on tenderness, juiciness, flavor and volatile aroma compounds of aged ribeye, strip loin, and top sirloin steaks — Research Paper | ScholarLens