Evaluation of marbling and enhancement’s abilities to compensate for reduced beef palatability at elevated degrees of doneness

The objectives of this study were to evaluate the extent marbling compensates for reduced beef palatability at elevated degrees of doneness and to determine the relationship of residual moisture and fat in cooked steaks to beef palatability, specifically beef juiciness. Paired strip loins (IMPS # 18...

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Detalhes bibliográficos
Publicado no:J Anim Sci
Main Authors: Drey, Lindsey N, Prill, Lauren L, Olson, Brittany A, Rice, Emily A, Gonzalez, John M, Vipham, Jessie L, Houser, Terry A, Boyle, Elizabeth A E, O’Quinn, Travis G
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2019
Assuntos:
Meat Science
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6358232/
https://ncbi.nlm.nih.gov/pubmed/30452653
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky435
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