… beef freshness, and the relationship between torrymeter value and freshness and quality traits
of beef loin during … of beef freshness and to accurately determine the maximum shelf life of …

… not strongly correlated (| r | ≥ 0.68) with any instrumental color or subjective color, marbling
or firmness trait on the aged ventral surface of the loin or the aged but freshly cut chop face. …

… to determine freshness in the meat industry. Bacteria growth and lipid oxidation are two of the
major freshness quality traits that … Random effect of the model is loin × PM day. Each of the …

… and freshness [1]. Consumers expect bright red meat to be … [12] found that consumer
acceptance of beef colour was best … muscle (loin muscle weight and loin fat weight). About 40 g of …

… in beef round than in beef loin on day 1 (2.69 mg/100 g vs. 1.00 mg/100 g, p < 0.05). During
the 19-day storage, the CoQ 10 content of beef loin did not change, while that of beef round …

… life of whole muscle beef and ground beef by fixing beef color in a fresh-… , it may give consumers
a false indication of freshness. … packaged and labeled, identical to beef strip loin steaks. …

… At 48 h postmortem each loin was divided into three 24 cm long sections (corresponding to
the … This author attributed the difference in blooming ability between freshly cut un-aged meat …

… of beef quality grade, its role in pork loin quality is less clear. Improvement in sensory
traits … Color is an indicator of freshness for consumers, but also as an indicator of water-holding …

… to optimize freshness quality of beef. Phase one investigated quality attributes of beef …
Relationship between quality and freshness traits and torrymeter value of beef loin during …

… to compare changes of quality traits and microbial characteristics of beef aged by different
aging … to measure the freshness of aged beef. Outside and inside of aged beef were measured …