English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Tenderness is one of the most important factors affecting consumers’ perceptions and acceptance of palatability. Tenderness is affected by both myofibrillar proteins and connective tissue content and quality. Both marbling and carcass maturity can have a significant effect on beef palatability, with higher consumer sensory scores generally given to USDA Choice loin steaks than to Select steaks for tenderness, juiciness, and overall palatability. Endpoint temperature can also have a significant effect, with higher endpoint temperatures generally decreasing palatability.

Aging method, USDA quality grade, and endpoint temperature affect eating quality of beef longissimus lumborum steaks