Effect of blade tenderization, aging time, and aging temperature on tenderness of beef longissimus lumborum and gluteus medius

Journal of Animal Science

Volumn 87, Issue 9, 2009, Pages 2952-2960

  King, D A ^a   Wheeler, T L ^a   Shackelford, S D ^a   Pfeiffer, K D ^b   Nickelson, R ^b   Koohmaraie, M ^a,c  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

^b Standard Meat Company   (United States)

^c IEH Laboratories and Consulting Group   (United States)

Author keywords

Aging; Beef; Blade tenderization; Tenderness temperature

Indexed keywords

ANIMAL; ARTICLE; CATTLE; COOKING; FOOD HANDLING; MEAT; METHODOLOGY; PHYSIOLOGY; REGRESSION ANALYSIS; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME;

ANIMALS; CATTLE; COOKING; FOOD HANDLING; LEAST-SQUARES ANALYSIS; MEAT; MUSCLE, SKELETAL; TEMPERATURE; TIME FACTORS;

EID: 70249127605     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2009-1803     Document Type: Article

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