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

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dc.contributor.authorStevenson, Matthew
dc.contributor.authorKIm, Yong Soo
dc.contributor.authorFukumoto, Glen
dc.date.accessioned2016-06-02T21:26:48Z
dc.date.available2016-06-02T21:26:48Z
dc.date.issued2012-11
dc.description.abstractThe 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.
dc.format.extent5 pages
dc.identifier.citationStevenson 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).
dc.identifier.urihttp://hdl.handle.net/10125/40975
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseriesFood Safety and Technology-53
dc.subjectREA
dc.subjectshear
dc.subjectgrass-fed
dc.subjectgrass fed
dc.subjectforage-finished
dc.subjectforage
dc.subjectfinish
dc.subjectmarbling
dc.titleEffects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
dc.typeOther
dc.type.dcmiText

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