Flavor Development of Ground Beef from 3 Muscles, 3 USDA Quality Grades, and 2 Wet-Aging Durations
The objective of this study was to understand the influence of USDA quality grade, muscle, and aging duration on ground beef flavor development. Prime (PR), Low Choice, and Standard quality grade beef subprimals were collected and aged for either 21 or 42 d. Following aging, subprimals were fabricat...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-03-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/17159/ |