Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

Several muscles from mature beef carcasses have been identified as failing to provide adequate tenderness required for a satisfactory consumer eating experience. Postmortem processing strategies can help improve the tenderness and subsequent eating quality of mature beef muscles. The current study w...

Descripción completa

Detalles Bibliográficos
Autores principales: Pietrasik, Zeb, Shand, Phyllis J
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8482306/
https://www.ncbi.nlm.nih.gov/pubmed/34604709
http://dx.doi.org/10.1093/tas/txab139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8482306/
https://www.ncbi.nlm.nih.gov/pubmed/34604709
http://dx.doi.org/10.1093/tas/txab139

Ejemplares similares