marbling

Items Tagged with 'marbling'

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Meat Science Review

Effects of marbling, postmortem aging lamb loin

Andrea Garmyn Mallorie Phelps Chance Brooks Ph.D. Mark Miller

March 7, 2019

The objective of this study was to evaluate the effects of marbling category and postmortem aging on the palatability of lamb loin chops as determined by U.S. consumers.

It has long been known Prime-grade beef is often more tender than Select-grade beef, but the biological factors for the difference have not been well-defined.

Meat Science Review

Superoxide Dismutase Activity and beef tenderness

Evaluating the relationship between Superoxide Dismutase  Activity and Tenderness of USDA Prime and Select-grade beef.

Nicolas Herrera Michael D. Chao Emery Wilkerson Chris R. Calkins

June 16, 2017

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This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

Keith E. Belk Egan J. Webb Dale R. Woerner Dustin L. Pendell J. Daryl Tatum R. J. Delmore

December 2, 2014

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The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.

As an addendum to our blockbuster 2019 State of the Industry Report in the October issue of The National Provisioner, this webinar will dig deeper into the trends and numbers driving the beef, pork and chicken marketplaces.

Items Tagged with 'marbling'

ARTICLES

Effects of marbling, postmortem aging lamb loin

Superoxide Dismutase Activity and beef tenderness

Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

The National Provisioner

August 2019

Independent Processor

August 2019