Palatability of beef chuck, loin, and round muscles from three USDA quality grades()

The objective of this study was to determine the palatability of various beef cuts from 3 USDA quality grades. Five different beef subprimals from USDA Prime, Choice, and Select (n = 10/quality grade) carcasses were utilized for the study, including: strip loins, inside rounds, bottom rounds, should...

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Detalhes bibliográficos
Publicado no:J Anim Sci
Main Authors: Nyquist, Kara M, O’Quinn, Travis G, Drey, Lindsey N, Lucherk, Loni W, Brooks, J C, Miller, Mark F, Legako, Jerrad F
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2018
Assuntos:
Meat Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6162571/
https://ncbi.nlm.nih.gov/pubmed/30247687
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky305
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