The effect of postmortem aging and location on tenderness of steaks from beef Semitendinosus and Longissimus lumborum
Master of Science === Department of Animal Sciences and Industry === Terry A. Houser === The objective of this study was to determine the effect of extended postmortem aging (DOA), steak location (LOC), and dietary treatment (TRT) on cooked meat tenderness, sarcomere length, and myofibrillar protein...
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| Language: | en_US |
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Kansas State University
2017
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| Online Access: | http://hdl.handle.net/2097/34673 |