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
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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