Effects of Dry-Heat Cookery Method on Beef Strip Loin Steaks of Two Quality Grades Following Sous Vide Preparation

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...

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Bibliographic Details
Main Authors:	J. C. Brooks, Jerrad F. Legako, Kelly R Vierck
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2021-12-01
Series:	Meat and Muscle Biology
Subjects:	volatile compounds sous vide quality grade cooking method consumers
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/11700/

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