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Beef strip loins (n=723) were obtained from nine different suppliers and were evaluated for certain quality‐indicating characteristics and fat thickness. After detailed sensory evaluation, several differences in palatability were found when comparing all suppliers. When stratified according to marbling and fat thickness, those steaks with marbling scores of “Slight‐minus” regardless of fat thickness received the lowest ratings.
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GOSSETT et al. (1983) studied this question.
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