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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Библиографические подробности
Опубликовано в: :J Anim Sci
Главные авторы: 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
Формат: Artigo
Язык:Inglês
Опубликовано: Oxford University Press 2019
Предметы:
Meat Science
Online-ссылка: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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