Effects of quality grade and intramuscular location on beef semitendinosus muscle fiber characteristics, NADH content, and color stability

Abstract The objective of this study was to determine the impact of quality grade and steak location on color stability of semitendinosus (ST) steaks during a 9-d refrigerated study. Twenty-one ST muscles (12 Choice and 9 Select) were purchased from a commercial beef packing plant and fabricated int...

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Veröffentlicht in:	Journal of animal science 2020-04, Vol.98 (4), p.1-11
Hauptverfasser:	Van Bibber-Krueger, Cadra L, Collins, Ashley M, Phelps, Kelsey J, O’Quinn, Travis G, Houser, Terry A, Turner, Kari K, Gonzalez, John M
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef Cattle - metabolism Color Discoloration Fibers Hamstring Muscles - metabolism Immunohistochemistry Meat quality Meat Science Metmyoglobin - analysis Metmyoglobin - metabolism Muscle Fibers, Skeletal - metabolism Muscles Myoglobin - analysis Myoglobin - metabolism NAD - analysis NAD - metabolism NADH Nicotinamide adenine dinucleotide Oxygen Consumption Quality Random Allocation Red Meat - analysis Red Meat - standards Stability
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