Fat reduction in animals and the effects on palatability and consumer acceptance of meat products

The energy cost of fat and protein deposition in the rat

J. D. Pullar, A. J. F. Webster · British Journal Of Nutrition · 1977 · 380 citations · Full text

Life Sciences, Nutrition, Physiology +17

RELATIONSHIP OF USDA MARBLING GROUPS TO PALATABILITY OF COOKED BEEF

Gary C. Smith, Z. L. CARPENTER, H. R. Cross et al. · Journal of Food Quality · 1985 · 147 citations

Agriculture, Animal Sciences, Food Science +9

Percentage Ether Extractable Fat and Moisture Content of Beef Longissimus Muscle as Related to USDA Marbling Score

J.W. Savell, H. R. Cross, Gary C. Smith · Journal of Food Science · 1986 · 140 citations

Agriculture, Animal Sciences, Dairy Science +14

Fat deposition and the quality of fat tissue in meat animals

J.D. Wood · 1984 · 119 citations

Agriculture, Animal Sciences, Food Science +15

PREDICTIVE VALUE OF USDA BEEF QUALITY GRADE FACTORS FOR COOKED MEAT PALATABILITY

D. R. Campion, J. D. Crouse, Michael E. Dikeman · Journal of Food Science · 1975 · 104 citations

Agriculture, Animal Sciences, Food Science +10