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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Research Project #442301
Research Project: Approaches for Improving and Measuring Red Meat Quality and Composition

Location: Meat Safety and Quality

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Muscle of dark beef differs metabolically - (Peer Reviewed Journal)

Influence of aging temperature and duration on descriptive sensory attributes, consumer liking, and the volatile flavor profile of vacuum-packaged beef longissimus Reprint Icon - (Peer Reviewed Journal)
Hernandez, M., Woerner, D.R., Brooks, J., Wheeler, T.L., Legako, J.F. 2023. Influence of aging temperature and duration on descriptive sensory attributes, consumer liking, and the volatile flavor profile of vacuum-packaged beef longissimus. Meat and Muscle Biology. 7(1). Article 15710. http://doi.org/10.22175/mmb.15710.