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Damir D. Torrico, Wannita Jirangrat, Guillermo Scaglia, Fatemeh Malekian, Marlene E. Janes, Kenneth W. McMillin and Witoon Prinyawiwatkul Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib-eye steaks from forage-finished steers International Journal of Food Science & Technology 49

Article first published online: 25 APR 2014 | DOI: 10.1111/ijfs.12552

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Forage-finished rib-eye steaks showed a potentially healthier lipid profile than grain-finished steaks, and had market potential toward Hispanic consumers.

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