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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Detalhes bibliográficos
Publicado no:J Anim Sci
Main Authors: Van Bibber-Krueger, Cadra L, Collins, Ashley M, Phelps, Kelsey J, O’Quinn, Travis G, Houser, Terry A, Turner, Kari K, Gonzalez, John M
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2020
Assuntos:
Meat Science
Acesso em linha: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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