Lateral and longitudinal characterization of color stability, instrumental tenderness, and sensory characteristics in the beef semimembranosus

Meat Science

Volumn 75, Issue 4, 2007, Pages 575-584

  Sawyer, J T ^a   Baublits, R T ^a   Apple, J K ^a   Meullenet, J F ^a   Johnson, Z B ^a   Alpers, T K ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Beef round; Color stability; Lipid oxidation; Muscle profiling; Semimembranosus; Sensory; Shear force

Indexed keywords

EID: 33846514030     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.09.012     Document Type: Article

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