Tenderness and Color Stability of Beef Longissimus Thoracis and Semimembranosus Steaks From Carcasses With Varying Hot Carcass Weights
Our objectives were to determine how beef hot carcass weights relate to temperature and pH decline, Warner-Bratzler shear force, and objective color of steaks from the longissimus thoracis and semimembranosus. Beef carcasses (N = 59) were selected at a commercial plant based on hot carcass weight an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2021-04-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11465/ |