Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
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2012-11
Authors
Stevenson, Matthew
KIm, Yong Soo
Fukumoto, Glen
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University of Hawaii
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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.
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REA,
shear,
grass-fed,
grass fed,
forage-finished,
forage,
finish,
marbling
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).
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5 pages
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