Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman...
| Główni autorzy: | , , , , |
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| Format: | Artykuł |
| Język: | English English |
| Wydane: |
Asian-Australasian Association of Animal Production Societies
2021
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| Hasła przedmiotowe: | |
| Dostęp online: | https://eprints.ums.edu.my/id/eprint/30975/1/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds-ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30975/2/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/30975/1/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds-ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/30975/2/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds.pdf