Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle1
Abstract
This study aimed to determine the influence of finishing diet on beef appearance and lipid oxidation of three beef muscles. A total of 18 Angus steers were selected from three diet treatments: grass-finished (USUGrass), legume-finished (USUBFT), and grain-finished (USUGrain). After processing, longissimus thoracis (LT), triceps brachii (TB), and gluteus medius (GM) steaks were evaluated over a 7-d display period. A muscle × diet interaction was...
Paper Details
Title
Retail stability of three beef muscles from grass-, legume-, and feedlot-finished cattle1
Published Date
Apr 6, 2018
Journal
Volume
96
Issue
6
Pages
2238 - 2248
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Notes
History