Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins

Flavor, Tenderness, and Related Chemical Changes of Aged Beef Strip Loins

Varying aging times and methods were evaluated for their effect on flavor, tenderness, and related changes involatile compounds and flavor precursors. Strip loin sections from USDA Choice beef carcasses (n = 38) were randomly assigned to treatments: (1) 3 d wet-aged, (2) 14 d wet-aged, (3) 28 d wet-...

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Bibliographic Details
Main Authors: Blake A Foraker, Dale R Woerner, Devin Gredell, J. D. Tatum, Jerrad F. Legako, Keith E. Belk, Richard D. Stevens
Format: Article
Language:English
Published: Iowa State University Digital Press 2020-11-01
Series:Meat and Muscle Biology
Subjects:
beef
volatile compounds
flavor
flavor precursors
tenderness
aging
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/11115/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/11115/

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