Contrasting the quality traits of aged bolar blade, topside and striploin cuts sourced from dark cutting and control Australian beef carcasses.
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DOI: 10.1016/j.meatsci.2018.10.014
Abstract: The bolar blade, striploin and topside cuts from dark cutting (DC) and normal (nDC) beef carcasses were compared in terms of their eating quality, oxidation and colour traits. Carcass grades were assigned so that striploins… read more here.
Keywords: quality; bolar blade; striploin; dark cutting ... See more keywords
Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.
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DOI: 10.1016/j.meatsci.2019.108036
Abstract: Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where the short loin section was removed from the hot carcass… read more here.
Keywords: striploin; bos indicus; alternative cutting; shear force ... See more keywords