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Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
|Title:||Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness|
KIm, Yong Soo
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|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.|
|Appears in Collections:||
Food Safety and Technology, 2001 - present|
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