Effect of Extended Postmortem Aging on Beef Muscles of Differing Quality Grade during Retail Display
Aging of beef subprimals is a common industry practice to improve tenderness. However, the effect of extended aging (up to 63 d) on retail shelf life, tenderness, and eating quality of beef strip loin and sirloin of differing quality grades is not clearly understood. Therefore, in the current study,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2022-10-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/13894/ |