Sixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat before being chilled. After 3 d of chilling at 0 to 4 C, the tenderloins were removed and trimmed of external fat and psoas minor and iliacus muscles. The psoas major muscles were then vacuum packaged and stored 3 more days at 0 to 2 C. Two steaks were then cut 20 cm from the posterior end of each muscle. One steak was subjectively evaluated for color during a 4-d display period (polyvinyl chloride film) at 0 C; the other was used for Warner-Bratzler shear force evaluation. Shear force steaks were frozen until evaluated. No differences (P>.05) in chilled or aged weight, drip loss during aging or thawing and cooking losses were ...
Beef ribeye rolls, strip loins, and top sirloin butts were aged for 14 days and then blast or conven...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome...
Sixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat...
Removing kidney fat at slaughter did not affect (P\u3e.05) the chilled or chilled-and-aged weights o...
It is now widely recognized that consumers do not accept meat with excessive quantities of fat. To m...
A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with ref...
The aim of this study was to gain a better understanding of the tenderisation mechanism associated w...
Tenderness is the prominent quality determinant and probably the most important sensory characterist...
Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-...
Steaks from subprimal cuts from carcass sides that were either hot-fat-trimmed to .25 inch or not ho...
Abstract: The objective of this work was to evaluate the effects of a slower chilling rate on the ph...
We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and ...
http://www.elsevier.com/locate/meatsciTo study the effects of cooling regime on beef tenderness, sev...
Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of ...
Beef ribeye rolls, strip loins, and top sirloin butts were aged for 14 days and then blast or conven...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome...
Sixteen beef carcass sides were either conventionally dressed or stripped of kidney and pelvic fat...
Removing kidney fat at slaughter did not affect (P\u3e.05) the chilled or chilled-and-aged weights o...
It is now widely recognized that consumers do not accept meat with excessive quantities of fat. To m...
A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with ref...
The aim of this study was to gain a better understanding of the tenderisation mechanism associated w...
Tenderness is the prominent quality determinant and probably the most important sensory characterist...
Six Hereford steer carcasses were assigned tDto each of three holding periods (either 2-, 5- or 8-...
Steaks from subprimal cuts from carcass sides that were either hot-fat-trimmed to .25 inch or not ho...
Abstract: The objective of this work was to evaluate the effects of a slower chilling rate on the ph...
We used an electric belt grill to cook steaks from two muscles; outside round (biceps femoris), and ...
http://www.elsevier.com/locate/meatsciTo study the effects of cooling regime on beef tenderness, sev...
Removing kidney fat at slaughter did not affect (P>.05) the chilled or chilled-and-aged weights of ...
Beef ribeye rolls, strip loins, and top sirloin butts were aged for 14 days and then blast or conven...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
The beef inside round muscle, especially the deep portion, has poor color stability, a troublesome...