Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks

While there are various studies investigating the effect of freezing on palatability characteristics, thawing has not received the same level of interest. Therefore, the objective of this study was to investigate the effects of various thawing methods on beef palatability. Paired beef strip loins (n...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Meat and Muscle Biology
المؤلفون الرئيسيون:	Erin Beyer, Jessie Vipham, Lindsey K Decker, Michael Chao, Morgan Zumbaugh, Travis G. O'Quinn
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Iowa State University Digital Press 2024-03-01
الموضوعات:	consumer thawing eating quality beef sensory palatability
الوصول للمادة أونلاين:	https://www.iastatedigitalpress.com/mmb/article/id/17687/