Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Lumborum Wet-Aged 45 to 135 Days
The study objective was to evaluate the effects of extended postmortem wet aging of Australian beef, cattle diet, and their interaction on objective and subjective measures of beef flavor of the longissimus lumborum. Beef strip loins were collected from grass- and grain-fed cattle (n = 50 total) at...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2020-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11043/ |