Dry aging beef for the retail channel
USDA Choice (n=48) and Select (n=48) paired Beef Loin, Short Loins, Short Cut (IMPS #174) were separated randomly into one of two treatments, dry or wet aging, and were aged for 14, 21, 28, or 35 d. At the end of each aging period, short loins were fabricated in a simulated retail cutting room at Te...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | en_US |
| Published: |
Texas A&M University
2007
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/1969.1/5739 |