Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin
نویسندگان
چکیده
منابع مشابه
Effect of long-term corn by-product feeding on beef quality, strip loin fatty acid profiles, and shelf life.
The objective of this study was to evaluate the meat quality and shelf life of steaks from steers fed dried distillers grains with solubles (DDGS) or dried corn gluten feed (CGF) compared with soybean meal with corn (SBM) as a protein supplement from weaning to slaughter. Angus cross steers (n = 81; BW = 306 ± 26.1 kg) were randomly assigned to pens (n = 9) and fed a stocker diet of corn silage...
متن کاملNovel dry cryotherapy system for cooling the equine digit
Objectives Digital cryotherapy is commonly used for laminitis prophylaxis and treatment. Currently validated methods for distal limb cryotherapy involve wet application or compression technology. There is a need for a practical, affordable, dry cryotherapy method that effectively cools the digit. The objective of this study was to evaluate the hoof wall surface temperatures (HWSTs) achieved wit...
متن کاملConsumer Acceptance and Value of Wet Aged and Dry Aged Beef Steaks
magnitude of difference in sensory traits between wet and dry aging. One study (J. Food Sci., 56:601) showed minute palatability differences between dry and wet aged loins. In another, significantly more beef flavor and dry aged flavor were perceived for steaks dry aged than steaks wet aged (Meat Ind. 30:12). However, wet aged loins resulted in increased juiciness and flavor scores when strip l...
متن کاملConsumer sensory acceptance and value of wet-aged and dry-aged beef steaks.
To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged i...
متن کاملRecent warming reverses long-term arctic cooling.
The temperature history of the first millennium C.E. is sparsely documented, especially in the Arctic. We present a synthesis of decadally resolved proxy temperature records from poleward of 60 degrees N covering the past 2000 years, which indicates that a pervasive cooling in progress 2000 years ago continued through the Middle Ages and into the Little Ice Age. A 2000-year transient climate si...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Science of Animal Resources
سال: 2020
ISSN: 2636-0772,2636-0780
DOI: 10.5851/kosfa.2020.e14