Extending Aging of Beef Longissimus Lumborum From 21 to 84 Days Postmortem Influences Consumer Eating Quality

Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins

(2016) A.N. Lepper-Blilie et al.   MEAT SCIENCE

Influence of extended aging on beef quality characteristics and sensory perception of steaks from the gluteus medius and longissimus lumborum

(2015) M.J. Colle et al.   MEAT SCIENCE

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

(2015) C.H. Corbin et al.   MEAT SCIENCE

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

(2015) J. M. Hughes et al.   Animal Production Science

Extended ageing time and temperature effects on quality of sub-primal cuts of boxed beef

(2010) M. Juárez et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Relationships of slice shear force and Warner-Bratzler shear force of beef strip loin steaks as related to the tenderness gradient of the strip loin

(2010) A.J. Derington et al.   MEAT SCIENCE

EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

(2009) S.J. HUR et al.   JOURNAL OF FOOD QUALITY

Consumer assessment of eating quality – development of protocols for Meat Standards Australia (MSA) testing

(2008) R. Watson et al.   Australian journal of experimental agriculture