Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness
The objectives of this study were to determine the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor-contributing free amino acids during storage. Beef strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated in...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2020-11-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/10933/ |