Quantifying the aging response and nutrient composition for muscles of the beef round

The objective of this study was to determine the optimal postmortem aging period and nutrient composition for Beef Value Cuts of the round. Forty USDA Select and 40 Premium USDA Choice beef carcasses were selected from a commercial beef packing plant in Colorado over a 12-wk period. The bottom and i...

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Veröffentlicht in:	Journal of animal science 2012-03, Vol.90 (3), p.996-1007
Hauptverfasser:	Dixon, C. L, Woerner, D. R, Tokach, R. J, Chapman, P. L, Engle, T. E, Tatum, J. D, Belk, K. E
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef beef carcasses Cattle cholesterol cold storage cutting fatty acids Fatty Acids - chemistry Food Handling - methods Food science food service internal temperature Lipids - chemistry Meat - analysis Meat - standards meat aging Meat processing Meat quality Muscle, Skeletal - physiology muscles nutrient content Nutrition research shear stress steaks Time Factors USDA Water - chemistry
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