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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Détails bibliographiques
Publié dans:J Anim Sci
Auteurs principaux: 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
Format: Artigo
Langue:Inglês
Publié: Oxford University Press 2019
Sujets:
Meat Science
Accès en ligne: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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