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