Consumer acceptance and steak cutting yields of beef top sirloin and knuckle subprimals

Beef knuckles ( n = 150) and center-cut top sirloin butts ( n = 150) were used to determine portion-controlled steak cutting yields, palatability characteristics, and consumer acceptance of rectus femoris (RF), vastus lateralis (VL), and gluteus medius (GM) steaks. Steak yields were higher ( P <...

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Veröffentlicht in:	Meat science 2009-12, Vol.83 (4), p.782-787
Hauptverfasser:	King, D.A., Shackelford, S.D., Wheeler, T.L., Pfeiffer, K.D., Mehaffey, J.M., Miller, M.F., Nickelson, R., Koohmaraie, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences Consumer acceptance Food industries Fundamental and applied biological sciences. Psychology Gluteus medius Meat and meat product industries Rectus femoris Tenderness Vastus lateralis
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