Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/12233

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

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Item Summary

Title: Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness
Authors: Kim, Yong Soo
Ong, Allison
Bobbili, Naveen
DuPonte, Michael W.
Fukumoto, Glen K.
Keywords: beef quality
meat tenderness
Hawaii
Issue Date: Jun 2007
Publisher: University of Hawaii
Citation: Kim YS, Ong A, Bobbili N, DuPonte MW, Fukumoto GK. 2007. Evaluation of meat tenderness of forage-finished cattle produced in Hawaii, and factors affecting the tenderness. Honolulu (HI): University of Hawaii. 7 p. (Food Safety and Technology; FST-27).
Series/Report no.: 27
Food Safety and Technology
Abstract: 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 tenderness technologies to improve the level of consumer satisfaction as related to tenderness.
Pages/Duration: 7 pages
URI/DOI: http://hdl.handle.net/10125/12233
Appears in Collections:Food Safety and Technology, 2001 - present



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