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25 Cooking method and muscle type impact volatile compound development in beef steaks
The objective of this study was to determine the influence of dry heat cookery on beef flavor development of multiple beef muscles. Beef strip loins, top sirloin butts, tenderloins, shoulder clods, and chuck rolls were collected from USDA Low Choice carcasses (Small(00)-Small(100) marbling; n = 20)....
Enregistré dans:
| Publié dans: | J Anim Sci |
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| Auteurs principaux: | , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Oxford University Press
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7697434/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skz397.051 |
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