Off-Flavor Mitigation in Cow Steaks
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چکیده
منابع مشابه
Comparison of tenderness, palatability, and retail caselife of enhanced cow subprimals with nonenhanced cow and United States Department of Agriculture Select subprimals.
The objective of this study was to determine the effects of enhancing cow subprimals on tenderness, palatability, and retail caselife compared with nonenhanced cow and USDA Select subprimals. Strip loin, top sirloin butt, and ribeye subprimals were selected (n = 60 per subprimal; n = 40 cow, n = 20 USDA Select). At 14 d postmortem, one-half of the cow product was randomly selected for enhanceme...
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This research compared off-flavor notes and the relationship of pH and heme-iron content to off-flavor for different beef muscles. After grading, knuckles and shoulder clods were removed from 16 USDA Choice and 14 USDA Select beef carcasses, vacuum-packaged, and aged for 7 d. The rectus femoris (REC), vastus medalis (VAM), vastus lateralis (VAL), teres major (TER), infraspinatus (INF), and tric...
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تاریخ انتشار 2017