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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2020
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| Materias: | |
| 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 |