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272 High oxygen packaging is detrimental to beef flavor and tenderness
This study determined the influence of packaging and muscle on beef flavor and tenderness. Strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54 cm steaks (Longissimus lumborum and Gluteus medius) at 7 d postmortem. Steaks were randomly assigne...
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| Publicat a: | J Anim Sci |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Oxford University Press
2019
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6898328/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz258.214 |
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