Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals
The impact of the following on beef digestibility was determined by static in vitro methods: (1) age of cattle; (2) muscle rigor state, ultimate pH, and mincing/particle size; (3) muscle/meat cut; (4) organ meats; and (5) meat accompaniments. Results indicate that beef is more digestible from older...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/2590182 |
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