Add to ORKGThis study was conducted to determine if aging alters the beneficial effects of enhancement with a 20% solution of water, ammonium hydroxide, and salt, on beef steaks. For all muscles (triceps brachii, biceps femoris, rectus femoris), steaks had lower shear force values when compared to non-pumped controls at every aging period (1, 7, 14 days). Also, enhanced steaks received more desirable evaluations for tenderness, juiciness, flavor, and overall acceptability at every aging period from consumer taste panels. These data indicate aging does not decrease the benefits of enhancement
Beef tenderness is the most important trait affecting consumer beef eating satisfaction. Cuts from m...
The main reason for aging beef is to improve tenderness and flavor of the meat so that if properly c...
As the world’s population continues to expand, demand for food animal products is also increasing; ...
This study was conducted to determine if aging alters the beneficial effects of enhancement with a 2...
The objective of this study was to determine whether aging would alter the beneficial effects (tende...
By increasing muscle pH with ammonium hydroxide, shear force values of triceps brachii, biceps femor...
The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enha...
Enhancement of steer and heifer meat has become a common practice, especially for some large retai...
Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS)...
USDA Select grade semitendinosus (eye of round) muscles from 12 cattle were used for controls (non-e...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Steaks from cows are tougher than those from young steers and heifers. This difference is often attr...
Two studies were conducted to determine if sous vide was a viable way to improve palatability of var...
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, dark...
Beef tenderness is the most important trait affecting consumer beef eating satisfaction. Cuts from m...
The main reason for aging beef is to improve tenderness and flavor of the meat so that if properly c...
As the world’s population continues to expand, demand for food animal products is also increasing; ...
This study was conducted to determine if aging alters the beneficial effects of enhancement with a 2...
The objective of this study was to determine whether aging would alter the beneficial effects (tende...
By increasing muscle pH with ammonium hydroxide, shear force values of triceps brachii, biceps femor...
The objective of this study was to evaluate the tenderness of beef chuck and round muscles when enha...
Enhancement of steer and heifer meat has become a common practice, especially for some large retai...
Aging loin strip, bottom, and eye of round steaks for 21 days decreased Warner- Bratzler Shear (WBS)...
USDA Select grade semitendinosus (eye of round) muscles from 12 cattle were used for controls (non-e...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
Approximately 16% of the 31 million head of cattle harvested in the United States in 2005 were aged ...
Steaks from cows are tougher than those from young steers and heifers. This difference is often attr...
Two studies were conducted to determine if sous vide was a viable way to improve palatability of var...
Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, dark...
Beef tenderness is the most important trait affecting consumer beef eating satisfaction. Cuts from m...
The main reason for aging beef is to improve tenderness and flavor of the meat so that if properly c...
As the world’s population continues to expand, demand for food animal products is also increasing; ...