Browsing by Subject "Tenderness"
Now showing items 1-6 of 6
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(2017-12-07)Beef flavor is very complex and the most important driver for consumer acceptance. Cooking method, Quality grade (marbling level), and cooked internal temperature may affect beef flavor. In this study, 54 treatments were ...
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(Texas A&M University, 2007-04-25)Temperament effects on meat quality were investigated using three contemporary groups consisting of Bonsmara-sired yearling-fed (n = 31), Angus-sired calf-fed (n = 49), and Angus-sired yearling-fed (n = 48) steers. To ...
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(Texas A&M University, 2004-09-30)Muscles (n = 18) were dissected from each side of twenty lamb carcasses. Muscles from the right sides of the carcasses were used to determine weight, length, width, minimum and maximum thickness, objective color measurements, ...
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Impact of Elevated Aging Temperatures on Tenderness, Shelf Life, and Consumer Acceptability of Beef (2017-07-31)This study evaluated differences in tenderness and palatability attributes of steaks derived from subprimals subjected to conventional or elevated aging temperatures. After a total of 7 days of aging at 0.0 to 1.1 °C, ...
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(2021-09-03)Beef ribeyes, strip loins, and top sirloin butts were selected over two different replicates from Top Choice (Modest and Moderate marbling; n = 26), Choice (Small marbling; n = 26), and Select (Slight marbling; n = 26) ...
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(2010-01-16)Steers (n = 77) and heifers (n = 68) were assigned randomly to one of three treatment groups. Treatment groups were defined as: no implant, implanted twice with trenbolone acetate (Revalor S or H), or implanted twice with ...