Meat Science Review A look at color stability, tenderness in top sirloin’s Gluteus medius Janeal Yancey, Ph.D., Meat Science, Animal Science Department, University of Arkansas Jason Apple, Ph.D., Professor, University of Arkansas October 6, 2013 No Comments Top sirloin steaks are one of the most popular beef steaks served in restaurants (Harris et al., 1992), as well as purchased at retail outlets (National Cattlemen’s Beef Association, 2005), across the United States.Read More
