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- W2031337703 abstract "Beef inside round roasts (n = 144) were cut from rounds obtained from both forage-finished cattle (n = 72) and commercially-sourced beef (n = 72). Roasts were portioned to weigh 0.45–0.68 kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0 d or 28 d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P < 0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P < 0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics." @default.
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- W2031337703 date "2012-03-01" @default.
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- W2031337703 title "Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts" @default.
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- W2031337703 doi "https://doi.org/10.1016/j.meatsci.2011.11.006" @default.
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