Slaughter Plant Location, USDA Quality Grade, External Fat Thickness, and Aging Time Effects on Sensory Characteristics of Beef Loin Strip Steak

Journal of Animal Science

Volumn 75, Issue 3, 1997, Pages 662-667

  Miller, M F ^a   Kerth, C R ^a   Wise, J W ^b   Lansdell, J L ^a   Stowell, J E ^c   Ramsey, C B ^d  

^a TEXAS TECH UNIVERSITY   (United States)

^b Marketing Services Division   (United States)

^c Safeway Stores Inc   (United States)

^d NONE

Author keywords

Aging; Meat Characteristics; Palatability; Slaughterhouse

Indexed keywords

AGING; ANIMAL; ARTICLE; BODY COMPOSITION; CATTLE; CHEMISTRY; FOOD HANDLING; GOVERNMENT; MEAT; PHYSIOLOGY; SKELETAL MUSCLE; SLAUGHTERHOUSE; STANDARD; TIME; UNITED STATES;

ABATTOIRS; AGING; ANIMALS; BODY COMPOSITION; CATTLE; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; TIME FACTORS; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 0031092341     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/1997.753662x     Document Type: Article

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