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|Title:||Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness|
|Authors:||Kim, Yong Soo|
DuPonte, Michael W.
Fukumoto, Glen K.
|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).|
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.|
|Appears in Collections:||Food Safety and Technology, 2001 - present|
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