Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Author:

Smith R.D.,Nicholson K.L.,Nicholson J.D.W.,Harris K.B.,Miller R.K.,Griffin D.B.,Savell J.W.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Dry-aging effect on palatability of beef longissimus muscle;Campbell;Journal of Food Science,2001

2. Effects of postmortem aging and USDA quality grade on Warner–Bratzler shear force values of seventeen individual beef muscles;Gruber;Journal of Animal Science,2006

3. Effect of vacuum packaging on weight loss, microbial growth and palatability of fresh beef wholesale cuts;Hodges;Journal of Food Science,1974

4. Industry-Wide Cooperative Meat Identification Standards Committee (2003). Uniform retail meat identity standards. Centennial, CO: Cattlemen’s Beef Board and National Cattlemen’s Beef Association and Des Moines, IA: The National Pork Board.

5. The role of the endogenous proteases in meat tenderness;Koohmaraie;Proceedings of the Reciprocal Meat Conference,1988

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