Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

OBJECTIVE: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Ang...

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Detalles Bibliográficos
Autores principales: Shahrai, Nurul Nuraliya, Babji, Abdul Salam, Maskat, Mohamad Yusof, Razali, Ahmad Faisal, Yusop, Salma Mohamad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8100480/
https://www.ncbi.nlm.nih.gov/pubmed/32810938
http://dx.doi.org/10.5713/ajas.20.0201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8100480/
https://www.ncbi.nlm.nih.gov/pubmed/32810938
http://dx.doi.org/10.5713/ajas.20.0201

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