Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles
Boneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned to one of two aging treatments (dry or wet) and aged for 35 days at a commercial aging facility. Cutting tests were performed at the end of the aging period to...
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| Format: | Others |
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2013
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| Online Access: | http://hdl.handle.net/1969.1/148309 |