Flavor Characterization of Grass- and Grain-Fed Australian Beef Longissimus Thoracis Aged 35 to 65 Days Postmortem
Our objective was to investigate the effects of extended aging on the flavor characteristics of Australian grass- and grain-fed beef longissimus thoracis. Ribeye rolls from Australian grass- and grain-fed beef carcasses were collected, randomly assigned to one of 4 postmortem aging days (35, 45, 55,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2020-08-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/11076/ |