https://www.selleckchem.com/pr....oducts/kartogenin.ht
05). Most sensory scores were unaffected by tumbling; however, tumbling increased oxidized and liver-like flavors of GM and TFL, respectively, as well as decreased overall juiciness of BF (p less then 0.05). These findings indicate tumbling combined with postmortem aging can improve tenderness of certain sirloin muscles like GM, although some impairments to flavor and juiciness could also occur. PRACTICAL APPLICATION The findings of this study are applicable to the beef industry to develop postharvest strategies to ensure sufficient
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