Browsing Research articles by Subject "Gluteus medius"
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Assessment of colour stability and palatability of beef top sirloin butts (Gluteus medius) muscle #
(Botswana University of Agriculture and Natural Resources, 2012)This study investigated the interactive effect of USDA quality and yield grades on color stability of beef top sirloin butt. Beef top sirloin butts (n = 48) were selected at a slaughter facility based on United States ... -
Color stability and tenderness variations within the gluteus medius from beef top sirloin butts
(Elservier, 2013-06-10)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 ...