Tenderness and sensory attributes of 11 muscles from carcasses within the Canadian cull cow grades
| Autor: | Jennifer L. Aalhus, Ivy L. Larsen, Manuel Juárez, Jordan Cyril Roberts, Argenis Rodas-González, Óscar López-Campos |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Ossification
business.industry digestive oral and skin physiology 0402 animal and dairy science food and beverages Sensory system 04 agricultural and veterinary sciences Anatomy 040401 food science 040201 dairy & animal science Tenderness 0404 agricultural biotechnology Food Animals medicine Animal Science and Zoology medicine.symptom business |
| Zdroj: | Canadian Journal of Animal Science. 98:230-240 |
| ISSN: | 1918-1825 0008-3984 |
| Popis: | The eating quality and shear force of meat from mature beef carcasses graded within the Canadian grading system were compared with youthful carcasses. Eleven muscles were obtained from mature-graded carcasses with >50% ossification (D1, D2, D3, and D4; n = 84) and youthful carcasses with 0.05). Shear force values from the infraspinatus of D1 and OTM carcasses were not different from UTM. Flavour intensity was higher in several muscles from D1, D2, and D4 carcasses (P |
| Databáze: | OpenAIRE |
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