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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:J Anim Sci
Päätekijät: 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
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Oxford University Press 2019
Aiheet:
Meat Science
Linkit: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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