Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively.

Smith, A M; Harris, K B; Griffin, D B; Miller, R K; Kerth, C R; Savell, J W

Smith, A M; Harris, K B; Griffin, D B; Miller, R K; Kerth, C R; Savell, J W.

Afiliação

Smith AM; Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
Harris KB; Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
Griffin DB; Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
Miller RK; Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
Kerth CR; Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA.
Savell JW; Meat Science Section, Department of Animal Science, Texas A&M University, 2471 TAMU, College Station, TX 77843-2471, USA. Electronic address: j-savell@tamu.edu.

Meat Sci ; 97(1): 21-6, 2014 May.

Article em En | MEDLINE | ID: mdl-24473460

Assuntos

Carne/análise; Músculo Esquelético/química; Paladar; Adulto; Animais; Bovinos; Comportamento do Consumidor; Culinária; Embalagem de Alimentos; Armazenamento de Alimentos; Humanos; Temperatura; Vácuo; Adulto Jovem

Palavras-chave

Beef merchandising; Dry-aging; Flavor profile; Sensory evaluation

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Músculo Esquelético / Carne Idioma: En Ano de publicação: 2014 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Músculo Esquelético / Carne Idioma: En Ano de publicação: 2014 Tipo de documento: Article