Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

K E McMurtrie; C R Kerth; Christy Bratcher; P A Curtis; B Smith

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

K E McMurtrie, C R Kerth, Christy Bratcher, P A Curtis, B Smith

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	747-54
Journal	Default journal
State	Published - Mar 1 2012

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title = "Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.",

author = "McMurtrie, {K E} and Kerth, {C R} and Christy Bratcher and Curtis, {P A} and B Smith",

year = "2012",

month = mar,

day = "1",

language = "English",

pages = "747--54",

journal = "Default journal",

issn = "0309-1740",

publisher = "Meat Science",

}

TY - JOUR

T1 - Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

AU - McMurtrie, K E

AU - Kerth, C R

AU - Bratcher, Christy

AU - Curtis, P A

AU - Smith, B

PY - 2012/3/1

Y1 - 2012/3/1

M3 - Article

SN - 0309-1740

SP - 747

EP - 754

JO - Default journal

JF - Default journal

ER -

Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.

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