Objective:The objective of this study was to determine palatability differences in beef strip loin steaks among various U.S. Department of Agriculture approved thawing methods and those commonly utilized by consumers. Continue reading “The Effects of Thawing Method on Consumer Palatability Ratings of Beef Strip Loin Steaks”
Tag: beef
A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness
Objective: The objective is to better understand the contribution of each tenderness factor to the perception of tenderness of three specific beef muscles with similar tenderness ratings.
Study Description: Longissimus lumborum (loin), tensor fascia latae (tri-tip), and gastrocnemius (heel) were collected from 10 U.S. Department of Agriculture low Choice beef carcasses and assigned to a 5- or 21-day aging period (n = 60). Continue reading “A Preliminary Investigation of the Contribution of Different Tenderness Factors to Beef Loin, Tri-tip, and Heel Tenderness”
