top sirloin
Selected indexed studies
- Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling. (J Anim Sci, 2005) [PMID:16230660]
- Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle. (J Anim Sci, 1999) [PMID:10641869]
- Incidence and sensory evaluation of injection-site lesions in beef top sirloin butts. (J Anim Sci, 1996) [PMID:8880411]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Consumer selection of constant-weight ribeye, top loin, and sirloin steaks. (2011) pubmed
- Impact of price and thickness on consumer selection of ribeye, sirloin, and top loin steaks. (2012) pubmed
- Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling. (2005) pubmed
- Calcium-activated tenderization of strip loin, top sirloin, and top round steaks in diverse genotypes of cattle. (1999) pubmed
- Incidence and sensory evaluation of injection-site lesions in beef top sirloin butts. (1996) pubmed
- Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak. (1999) pubmed
- Incidence of injection-site blemishes in beef top sirloin butts. (1994) pubmed
- Influence of vacuum-aging period on bloom development of the beef gluteus medius from top sirloin butts. (2008) pubmed
- Color stability and tenderness variations within the gluteus medius from beef top sirloin butts. (2014) pubmed
- Incidence of injection-site lesions in beef top sirloin butts. (2001) pubmed