Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

Objective Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angu...

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Bibliographic Details
Main Authors: Nurul Nuraliya Shahrai, Abdul Salam Babji, Mohamad Yusof Maskat, Ahmad Faisal Razali, Salma Mohamad Yusop
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2021-05-01
Series:Animal Bioscience
Subjects:
marbling
beef
ribeye steak
texture
quantitative descriptive analysis
Online Access:http://www.animbiosci.org/upload/pdf/ajas-20-0201.pdf

Internet

http://www.animbiosci.org/upload/pdf/ajas-20-0201.pdf

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