Year: 2003
Type: article
Abstract: Carcasses from grass-fed beef have lower fat thickness and lighter carcass weights, which increases the risk for cold shortening and reduces muscle proteolysis, both of which would reduce beef tenderness. A review of nine research papers indicates grass-fed beef is lower in tenderness (both from shear force and by taste panel), flavor and overall acceptability/desirability ratings.
Source: Lincoln (University of Nebraska)
Authors: Perry Brewer, Chris R. Calkins
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2122736639