Meat Science Review Physical, thermal properties of beef steaks within different quality grades J. McClellan* Jerrad F. Legako Silvana Martini K. Allen* H. Ban** November 10, 2015 No Comments The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.Read More
