Please use this identifier to cite or link to this item:
http://hdl.handle.net/10125/40975Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
| File | Size | Format | ||
|---|---|---|---|---|
| FST-53.pdf | 795 kB | Adobe PDF | View/Open |
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 |
| Date Issued: | 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: | 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: | http://hdl.handle.net/10125/40975 |
| Appears in Collections: |
Food Safety and Technology, 2001 - present |
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