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- Smithson, Stephanie, et al. Show all 6 Authors
- Meat science 2017 v.133 pp. 69-74
- beef; cattle; cold storage; cooking quality; freezing; high pressure treatment; loins; longissimus muscle; meat processing plants; pH; rump; slaughter; steaks
- ... Strip loins from different grades of cattle were subjected to two levels of high pressure processing (HPP) within 1h of slaughter at a commercial meat processing plant and chilled for 1day before freezing. The physical and eating quality characteristics of longissimus thoracis (strip loin) steaks from HPP were compared to meat that was chill aged for 1 or 28days. HPP produced meat after 1day with ...