Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/40975

Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness

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Item Summary

Title: Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
Authors: Stevenson, Matthew
KIm, Yong Soo
Fukumoto, Glen
Keywords: REA
shear
grass-fed
grass fed
forage-finished
show 3 moreforage
finish
marbling

show less
Issue Date: Nov 2012
Publisher: University of Hawaii
Citation: Stevenson M, KIm YS, Fukumoto G. 2012. Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness. Honolulu (HI): University of Hawaii. 5 p. (Food Safety and Technology Series; FST-53).
Series/Report no.: Food Safety and Technology-53
Abstract: The objective of this study was to measure the effects of age at slaughter and of additional aging over standard practice on the tenderness of locally grass-finished beef ribeye steak.
Pages/Duration: 5 pages
URI/DOI: http://hdl.handle.net/10125/40975
Appears in Collections:Food Safety and Technology, 2001 - present



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