Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

Multivariate Examination of Metabolic Contributions to Beef Longissimus Lumborum Flavor

We examined the impact of muscle metabolic capacity on beef longissimus lumborum flavor. Beef carcasses were selected to have normal or dark cutting lean color (n=160, each) and aged until 13 d postmortem. Muscle pH, glycolytic potential, mitochondrial DNA copy number, instrumental lean color, myogl...

Full description

Bibliographic Details
Main Authors: Adria Grayson, D. Andy King, Jeffrey Savell, Kerri Gehring, Rhonda K Miller, Russell McKeith, Steven D Shackelford, Tommy L. Wheeler
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-03-01
Series:Meat and Muscle Biology
Subjects:
flavor
metabolism
multivariate
pH
beef
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/17055/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/17055/

Similar Items