Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging

Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging

The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging. Strip loins, paired tenderloins, and top sirloin butts (n=48) from USDA Low Choice carcasses (Small00 to Small100 marbling score,...

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Bibliographic Details
Main Authors:	Dale R Woerner, J. C. Brooks, Jerrad F. Legako, Jordan T Bachler, Samantha N. Barker
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2023-07-01
Series:	Meat and Muscle Biology
Subjects:	aging food service trained descriptive panel volatile compounds vacuum packaged
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/16192/

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