Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Meat Science

Volumn 79, Issue 4, 2008, Pages 631-639

  Smith, R D ^a   Nicholson, K L ^a   Nicholson, J D W ^a   Harris, K B ^a   Miller, R K ^a   Griffin, D B ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef; Consumer panels; Cutting tests; Dry aging

Indexed keywords

EID: 46549085983     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.10.028     Document Type: Article

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