Add to ORKGPalatability traits of flavor, juiciness, and tenderness are associated with consumer satisfaction. Although grinding offers an opportunity to mechanically minimize differences in tenderness, muscle source and product quality may still affect the sensory properties of ground beef. The objective of this study was to determine the effects of two quality grades (Premium Choice and Select) and vacuum storage aging time (7, 21, and 42 days) before processing on ground beef patty display color from chuck roll and knuckle subprimals combined to obtain a common percentage of fat
To explore the effect of lean source on the color and flavor stability of ground beef patties, two s...
Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal da...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...
Consumers often use color as the main criteria in selecting meat products, and they associate a bri...
Subprimals can be stored in a vacuum package for extended periods of time at low storage temperatur...
Subprimals can be stored in a vacuum package for extended periods of time. The number of days that ...
This study was conducted to determine the effect of various lean:fat ratios of grass-fed ground beef...
Ground beef is one of the most widely consumed beef commodities; emerging trends in the industry are...
Nutritional concerns and attempts to limit fat in the diet over the past decades have impacted the p...
Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing...
"December 2013.""A Thesis presented to the Faculty of the Graduate School at the University of Misso...
Two experiments investigated the effects of cooking rate and post-cooking holding time on the intern...
The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in...
To explore the effect of lean source on the color and flavor stability of ground beef patties, two s...
Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal da...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...
Consumers often use color as the main criteria in selecting meat products, and they associate a bri...
Subprimals can be stored in a vacuum package for extended periods of time at low storage temperatur...
Subprimals can be stored in a vacuum package for extended periods of time. The number of days that ...
This study was conducted to determine the effect of various lean:fat ratios of grass-fed ground beef...
Ground beef is one of the most widely consumed beef commodities; emerging trends in the industry are...
Nutritional concerns and attempts to limit fat in the diet over the past decades have impacted the p...
Citation: Wilfong, A. K., McKillip, K. V., Gonzalez, J. M., Houser, T. A., Unruh, J. A., Boyle, E. A...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing...
"December 2013.""A Thesis presented to the Faculty of the Graduate School at the University of Misso...
Two experiments investigated the effects of cooking rate and post-cooking holding time on the intern...
The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in...
To explore the effect of lean source on the color and flavor stability of ground beef patties, two s...
Top sirloin butts are commonly blade-tenderized to significantly increase tenderness, but minimal da...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...