Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Our objective was to determine the effect of extending postmortem aging from 21 to 84 days on consumer eating quality of beef longissimus lumborum. Strip loins were collected from 108 carcasses. The longissimus lumborum muscle was isolated from strip loins and assigned to one of ten postmortem aging...

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Detalles Bibliográficos
Autores principales: Garmyn, Andrea, Hardcastle, Nicholas, Polkinghorne, Rod, Lucherk, Loni, Miller, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074228/
https://www.ncbi.nlm.nih.gov/pubmed/32079336
http://dx.doi.org/10.3390/foods9020208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074228/
https://www.ncbi.nlm.nih.gov/pubmed/32079336
http://dx.doi.org/10.3390/foods9020208

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