Bone and Subcutaneous Fat Influence on Yield, Physicochemical Traits, and Color Stability of Dry-Aged Loin From Grass-Fed Nellore Bulls

The objective of the current study was to evaluate the influence of bone and subcutaneous fat on yield, physicochemical traits, and color stability of dry-aged beef from grass-fed Nellore bulls. Paired bone-in loins (from the 10th thoracic vertebra to 6th lumbar vertebra) from 8 carcasses were colle...

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Bibliographic Details
Published in:	Meat and Muscle Biology
Main Authors:	Ana Paula Silva Bernardo, Chris R Calkins, Felipe Ribeiro, Sérgio Bertelli Pflanzer
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2020-10-01
Subjects:	dry-aged beef bone-in boneless subcutaneous fat total yield
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/11141/

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