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Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Garmyn, Andrea, Hardcastle, Nicholas, Polkinghorne, Rod, Lucherk, Loni, Miller, Mark
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7074228/
https://ncbi.nlm.nih.gov/pubmed/32079336
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020208
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