Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef.
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DOI: 10.1016/j.meatsci.2018.07.024
Abstract: Palatability, color, and aroma of steaks derived from subprimals aged for 14 d at conventional temperatures (0.0 to 1.1 °C) versus those aged for 7 d at conventional temperatures followed by 7 d at elevated… read more here.
Keywords: beef; impact elevated; display; consumer ... See more keywords