Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation
The objective of this study was to determine the influence of dry-heat cookery method on beef flavor develop- ment in strip loin steaks from 2 USDA quality grades following sous vide preparation. Beef strip loins were selected from 2 USDA quality grades: upper 2/3 Choice (Modest00–Moderate100) and S...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-12-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11700/ |