Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

• Main Authors: Nurul Nuraliya Shahrai, Abdul Salam Babji, Mohamad Yusof Maskat, Ahmad Faisal Razali, Salma Mohamad Yusop
• Format: Article
• Language: English; English
• Published: Asian-Australasian Association of Animal Production Societies 2021
• Subjects: TS1950-1982 Animal products; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/30975/1/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds-ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/30975/2/Effects%20of%20marbling%20on%20physical%20and%20sensory%20characteristics%20of%20ribeye%20steaks%20from%20four%20different%20cattle%20breeds.pdf; https://eprints.ums.edu.my/id/eprint/30975/; https://www.animbiosci.org/articles/search_result.php?term=4&key=Tea; https://doi.org/10.5713/ajas.20.0201

Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman...