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Effects of enhancement on beef longissimus color
(2020-05)
Aging can improve beef palatability and eating experience. However, extended aging negatively impacts meat color and oxidative stability. The overall goal of the current research was to determine the effect of enhancement, ...
Augmentation of near-infrared (NIR) and in-plant beef video image analysis (VIA) systems to sort carcasses into tenderness categories
(2008-05)
Scope and Method of Study: Near-infrared (NIR) spectroscopy and video image analysis (VIA) are useful tools that can provide information about quality, yield, and tenderness of beef carcasses. The objectives of this study ...