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

Item Description

Title:	Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness
Author:	Kim, Yong Soo; Ong, Allison; Bobbili, Naveen; DuPonte, Michael W; Fukumoto, Glen K
Date:	2007-06
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).
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.
Series/Report No.:	27 Food Safety and Technology
Pages/Duration:	7 pages
URI:	http://hdl.handle.net/10125/12233
Keywords:	beef quality, meat tenderness, Hawaii