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Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability
The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated into twelve...
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| 出版年: | J Anim Sci |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Oxford University Press
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7141495/ https://ncbi.nlm.nih.gov/pubmed/32157294 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa078 |
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