Color Evaluation and Sensory Analyses of Beef Subprimals Following Extended Frozen Storage
Thirty-six strip loins and top sirloin butts were collected from USDA Low Choice, “A” maturity carcasses and were assigned to freezing treatment. Subprimals were fabricated into Gluteus medius (GM) and Longissimus lumborum (LL) steaks. Beef steaks were evaluated during a 28-d retail display followin...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-10-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/18249/ |
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