Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks-Reference-Cited by-同舟云学术

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

Published:2013-06 Issue:2 Volume:94 Page:228-233
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Dikeman Michael E.,Obuz Ersel,Gök Veli,Akkaya Levent,Stroda Sally

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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5. National beef tenderness survey — 1998;Brooks;Journal of Animal Science,2000

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