https://www.selleckchem.com/pr....oducts/pf-06700841.h
The Malaysian local beef, Kedah-Kelantan was found to be less acceptable (p 0.05), although most of its sensory attributes were found similar (p 0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have particularly provided new information and further understanding on the physical and sensory quality of Malaysian local beef. Th
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