Browsing by Subject "tenderness"
Now showing items 1-10 of 10
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(2021-09-03)This study compared consumer acceptance ratings and tenderness measurements of aged (14, 28, and 35 d) top sirloin butt steaks prepared with one of following treatments: (1) Non-blade tenderized, cooked via sous vide ...
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(2017-07-28)The objective of this study was to characterize the impact of grilling temperature on ribeye, top loin and top sirloin steaks. Boneless ribeye rolls, top loin and top sirloin butt subprimals (n = 16 each, 48 total) were ...
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(2013-02-01)Tenderness is a key issue for consumers that is influenced by many environmental and genetic factors. Electrical stimulation (ES) is a postmortem treatment used to increase tenderness and reduce variation between carcasses ...
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(2022-07-25)Beef retail steaks were sampled at stores across eleven U.S. cities, and beef foodservice steaks were purchased from six U.S. cities. Cities were chosen to represent a broad geographical range and upholding their historical ...
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(2018-11-28)Beef loin, strip loin steaks from Texas and northern states (Colorado, Kansas, and Nebraska) and from three quality grade groups were chosen for this study: (1) Top Choice (Modest and Moderate marbling scores and representative ...
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(2022-04-22)Beef steaks from ribeye rolls and top sirloin butts were evaluated to determine how refrigerated and/or frozen storage impacted purge, color, cooking yields, tenderness, and consumer acceptability. Treatments included: ...
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(2013-04-01)Biochemical changes in muscle postmortem have been associated with initial beef tenderness early postmortem, and with improvements in tenderness during postmortem storage, defined as meat aging. Differences in the initial ...
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(2013-12-09)The purpose of this study was to obtain beef top loin steaks (n=1,613) from retail stores in four cities across the United States for WBS, SSF and consumer sensory determinations. The study was conducted over a 12-month ...
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(2023-04-27)The 2016 National Beef Quality Audit (NBQA) data showed heavier carcass weights and larger ribeye sizes than ever before. This presents a challenge for the foodservice sector of the beef industry. This study aimed to ...
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(2012-02-14)Beef retail steaks from establishments in twelve US cities and beef foodservice steaks from establishments in five US cities were evaluated using Warner-Bratzler shear and consumer sensory panels. Postmortem aging times ...