Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus
The objective was to evaluate the influence of vacuum-packaged aging temperature, duration, and their inter-action on spoilage organism growth, proteolytic activity, and resulting beef tenderness. Paired strip loins were collected from 60 USDA Low Choice beef carcasses (n=60), then assigned a storag...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2022-07-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/13724/ |