Andrea Garmyn, Lyda Garcia, Kari S. Spivey, Rod J. Polkinghorne, Mark Miller
Consumer Palatability of Beef Muscles From Australian and US Production Systems With or Without Enhancement
Meat and Muscle Biology is the premier, international, fully open access journal that is a publication home for a broad scope of high quality, peer-reviewed manuscripts on all aspects of meat science (including meat derived from domestic mammals, avian species, aquaculture species, amphibians, wild capture mammals, synthetic meat analogs and cell culture) applied muscle biology and related topics.
Meat and Muscle Biology is published by the Iowa State University Digital Press for the American Meat Science Association.