Sorting beef subprimals by ribeye area size at the packer level to optimize utility and product uniformity in foodservice and retail

The objectives of the study were to evaluate if sorting beef carcasses at the packer level by loin muscle (LM) area, using instrument grading technology, would increase the consistency of three boxed beef products for the foodservice and retail sectors of the industry. U.S. Department of Agriculture...

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Detalles Bibliográficos
Autores principales: Steele, Chandler C, Arnold, Ashley N, Gehring, Kerri B, Griffin, Davey B, Savell, Jeffrey W
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2020
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7444887/
https://www.ncbi.nlm.nih.gov/pubmed/32856015
http://dx.doi.org/10.1093/tas/txaa107

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7444887/
https://www.ncbi.nlm.nih.gov/pubmed/32856015
http://dx.doi.org/10.1093/tas/txaa107

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