Browsing Food Safety and Technology, 2001 - present by Author "DuPonte, Michael W"

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Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness

Kim, Yong Soo; Ong, Allison; Bobbili, Naveen; DuPonte, Michael W; Fukumoto, Glen K (University of Hawaii, 2007-06)

The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the establishment of standards to address maximum harvest age and minimum carcass weight targets, as well as to incorporate available ...
Improving Tenderness of Forage-Finished Beef Using a Low-voltage Electrical Stimulator

Kim, Yong Soo; Lee, Chin N; DuPonte, Michael W; Fukumoto, Glen K (University of Hawaii, 2007-01)

Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to reduce the variability of beef tenderness, electrical stimulation of carcasses has been the process most widely used ...