Effects of aging and repeated freeze-thaw cycles on quality attributes, physicochemical and biochemical properties, and sensory characteristics of beef sirloins
This study aimed to evaluate the influence of aging before freezing and repeated freezing on quality attributes of beef sirloins. At 5 days postmortem, pairs of sirloins (M. gluteus medius) were collected from 20 beef carcasses (USDA Choice grade). The sirloin samples from each side were assigned to...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002221 |
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