Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus.

Abstract

The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63days) on beef quality characteristics and consumer sensory perception of biceps femoris (BF) and semimembranosus (SM) steaks. Lipid oxidation and aerobic plate counts increased (P<0.05) with longer aging periods and retail display times. An aging period by day of… (More)
DOI: 10.1016/j.meatsci.2016.04.028

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Cite this paper

@article{Colle2016InfluenceOE, title={Influence of extended aging on beef quality characteristics and sensory perception of steaks from the biceps femoris and semimembranosus.}, author={Marta Colle and Rene Richard and Karen M. Killinger and Jeffri C Bohlscheid and A. R. Gray and W I Loucks and Rodney Day and Alexander Cochran and J A Nasados and Matthew E. Doumit}, journal={Meat science}, year={2016}, volume={119}, pages={110-7} }