Establishing the Relationship Between Mineral Content and Palatability Attributes of Ribeye Steaks from Savannah-Fed Brahman-Influenced Cattle | Zendy

Lilia Arenas de Moreno | Zendy; Nelson Huerta-Leidenz | Zendy; Nancy Jerez-Timaure | Zendy; Argenis RodasGonzález | Zendy

Open Access

Establishing the Relationship Between Mineral Content and Palatability Attributes of Ribeye Steaks from Savannah-Fed Brahman-Influenced Cattle

Author(s) -

Lilia Arenas de Moreno,

Nelson Huerta-Leidenz,

Nancy Jerez-Timaure,

Argenis RodasGonzález

Publication year - 2017

Publication title -

meat and muscle biology

Language(s) - English

Resource type - Journals

ISSN - 2575-985X

DOI - 10.22175/rmc2016.106

Subject(s) - palatability , brahman , zoology , tenderness , marbled meat , food science , mathematics , sweetness , flavor , principal component analysis , biology , chemistry , statistics , breed

Combination of eating qualities of beef plays an important role in beef consumer satisfaction; however, it is not well-understood how those eating attributes could be influenced by individual mineral components. The objective of this study was to examine the multivariate relationships between mineral profile and palatability attributes determined by consumers of Venezuelan Brahman-influenced cattle (Brahman).

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