Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins
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- 作者：A.N. Lepper-Blilie1 ; anblilie@hormel.com" class="auth_mail" title="E-mail the corresponding author ; E.P. Berg ; eric.p.berg@ndsu.edu" class="auth_mail" title="E-mail the corresponding author ; D.S. Buchanan david.s.buchanan@ndsu.edu" class="auth_mail" title="E-mail the corresponding author ; P.T. Berg paul.berg@ndsu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Palatability ; Wet-aging ; Dry-aging ; Beef
- 刊名：Meat Science
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：63-68
- 全文大小：347 K
文摘
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Warner-Bratzler shear force scores decreased as aging period increased.
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Panelist tenderness scores increased as aging period increased.
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Aging period and method did not influence juiciness, beefy, and brown/roasted flavor.
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Regardless of aging period, method or type, steaks averaged less than 2.8 kg of WBSF and would be considered tender.