Browsing by Author "Stroda, Sally"

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Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

Dikeman, Michael; Obuz, Ersel; Gök, Veli; Akkaya, Levent; Stroda, Sally (Elsevier Ltd, 2013)

This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice(>= Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 degrees C ...