Marbled beef quality grades under various ageing conditions
نویسندگان
چکیده
منابع مشابه
Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.
A consumer study was conducted to determine palatability ratings of beef tenderloin steaks from USDA Choice, USDA Select, and USDA Select with marbling scores from Slight 50 to 100 (USDA High Select) cooked to various degrees of doneness. Steaks were randomly assigned to 1 of 3 degree of doneness categories: very-rare, medium-rare, or well-done. Consumers (N = 315) were screened for preference ...
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The overall aim of this thesis was to investigate genetic and ageing effects on beef quality. To study the genetic effects, association analyses were carried out between single nucleotide polymorphisms (SNPs) at DGAT1, LEP, SCD1, CAPN1 and CAST genes with colour, marbling, water holding capacity (WHC) and tenderness in meat from young bulls of the beef cattle population in Sweden. In total 243 ...
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ژورنال
عنوان ژورنال: Foods and Raw Materials
سال: 2018
ISSN: 2308-4057,2310-9599
DOI: 10.21603/2308-4057-2018-2-429-437