Browsing Angelo State University by Subject "Akaushi"
Now showing items 1-1 of 1
Comparison of Sensory Characteristics, Fatty Acid Profiles, Proximate Analysis, and Shelf-Life Stability of Akaushi Beef, Commodity Prime Beef, and Top Choice Branded Beef Akaushi, prime and top choice branded beef (TCB) were evaluated for multiple quality attributes. Akaushi had the highest lipid oxidation followed by TCB, and prime (P < 0.0001). Akaushi and prime had similar initial ...