Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow
The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (m. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42þ mo) were obtained at 5 d postmortem, divided into 4 equal...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2022-02-01
|
| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/13025/ |