Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

Meat Science

Volumn 80, Issue 3, 2008, Pages 795-804

  Laster, M A ^a   Smith, R D ^a   Nicholson, K L ^a   Nicholson, J D W ^a   Miller, R K ^a   Griffin, D B ^a   Harris, K 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: 50249085395     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.03.024     Document Type: Article

References (16)

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