Postmortem Aging Time and Marbling Class Effects on Flavor of Three Muscles From Beef Top Loin and Top Sirloin Subprimals
This study evaluated postmortem aging time and marbling class effects on flavor attributes of longissimus lumborum, gluteus medius, and biceps femoris steaks. Carcasses selected to have Lower Small (Small00 to Small49; n = 50) or Upper Slight (Slight50 to Slight99; n = 50) marbling were assigned to...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-03-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/10939/ |