| dc.contributor.author | Apple, Jason K. | |
| dc.contributor.author | Machete, James B. | |
| dc.contributor.author | Stackhouse, Ryan J. | |
| dc.contributor.author | Johnson, Tim M. | |
| dc.contributor.author | Keys, Carey A. | |
| dc.contributor.author | Yancey, Janeal W.S. | |
| dc.date.accessioned | 2019-02-14T09:41:40Z | |
| dc.date.accessioned | 2021-03-15T09:06:33Z | |
| dc.date.available | 2019-02-14T09:41:40Z | |
| dc.date.available | 2021-03-15T09:06:33Z | |
| dc.date.issued | 2013-06-10 | |
| dc.identifier.citation | Apple, J. K., Machete, J. B., Stackhouse, R. J., Johnson, T. M., Keys, C. A., & Yancey, J. W. (2014). Color stability and tenderness variations within the gluteus medius from beef top sirloin butts. Meat science, 96(1), 56-64. | en_US |
| dc.identifier.issn | 1873-4138 | |
| dc.identifier.uri | https://www.sciencedirect.com/science/article/pii/S0309174013002921 | |
| dc.identifier.uri | http://moodle.buan.ac.bw:80/handle/123456789/116 | |
| dc.description | Copyright statement checked on Sherpa Romeo on 14/02/2019 suggest that author can publish pre-print on author's personal website, non-commercial pre-print server, post-print on author's personal website immediately, author's post-print on open access repository after an embargo period of between 12 months and 48 months. Permitted deposit due to Funding Body, Institutional and Governmental policy or mandate, may be required to comply with embargo periods of 12 months to 48 months. Publisher's version/PDF cannot be used. Published source must be acknowledged and must link to publisher version with DOI. | en_US |
| dc.description.abstract | Beef top sirloin butts (n = 48) from USDA quality grade (QG; upper 2/3 US Choice vs. US Select) and yield grade categories (YG; 1 and 2 vs. 4 and 5) were aged 14 days, GM steaks were cut, with 2 steaks removed from the anterior (ANT), middle (MID) and posterior (POST) sections of the GM. One steak from each section was cut into lateral (LAT), central (CENT) and medial (MED) portions, packaged aerobically, and displayed for 7 days, whereas the second steaks were cooked to 71 °C for WBSF. Top Choice-steaks were redder and more yellow (P < 0.05) than Select steaks during display. Cooking losses were greatest (P < 0.05) in the MED, and least (P < 0.05) in the CENT, portions of GM steaks. Neither QG nor YG category affected WBSF, but differences within the GM were found for (P < 0.05) WBSF. Results of this experiment indicate tenderness and color stability gradients exist within the GM. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elservier | en_US |
| dc.subject | Beef | en_US |
| dc.subject | Color stability | en_US |
| dc.subject | Gluteus medius | en_US |
| dc.subject | Quality grade | en_US |
| dc.subject | Shear force | en_US |
| dc.subject | Yield grade | en_US |
| dc.title | Color stability and tenderness variations within the gluteus medius from beef top sirloin butts | en_US |
| dc.type | Article | en_US |
