Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging
The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n=48) from USDA Low Choice carcasses (Small00 to Small100 marbling score,...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Iowa State University Digital Press
2023-07-01
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| Col·lecció: | Meat and Muscle Biology |
| Matèries: | |
| Accés en línia: | https://www.iastatedigitalpress.com/mmb/article/id/16192/ |
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