Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

Thermophysical Properties of Beef Steaks Varying in USDA Quality Grade and Internal Temperature

The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice(LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.5...

Full description

Bibliographic Details
Main Authors: Heng Ban, Jerrad F. Legako, Jessie T McClennan, Karin Allen, M. Sebastian Hernandez, Silvana Martini
Format: Article
Language:English
Published: Iowa State University Digital Press 2022-07-01
Series:Meat and Muscle Biology
Subjects:
beef
thermophysical properties
texture
quality grade
internal temperature
water-holding capacity
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/13900/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/13900/

Similar Items