Chemical Characterization and Sensory Relationships of Beef M. longissimus lumborum and M. gluteus medius Steaks After Retail Display in Various Packaging Environments
Volatile compounds, carbonyls, non-heme iron, and thiobarbituric acid reactive substances (TBARS) were measured in both raw and cooked beef samples to determine the effects of muscle and packaging type on beef flavor development. All paired strip loins and top sirloin butts were packaged under vacuu...
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| Glavni autori: | , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Iowa State University Digital Press
2020-11-01
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| Serija: | Meat and Muscle Biology |
| Teme: | |
| Online pristup: | https://www.iastatedigitalpress.com/mmb/article/id/10481/ |
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