Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice(LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.5...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Heng Ban, Jerrad F. Legako, Jessie T McClennan, Karin Allen, M. Sebastian Hernandez, Silvana Martini
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	Iowa State University Digital Press 2022-07-01
श्रृंखला:	Meat and Muscle Biology
विषय:	beef thermophysical properties texture quality grade internal temperature water-holding capacity
ऑनलाइन पहुंच:	https://www.iastatedigitalpress.com/mmb/article/id/13900/
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!