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

dc.contributor.author	Stevenson, Matthew
dc.contributor.author	KIm, Yong Soo
dc.contributor.author	Fukumoto, Glen
dc.date.accessioned	2016-06-02T21:26:48Z
dc.date.available	2016-06-02T21:26:48Z
dc.date.issued	2012-11
dc.description.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.
dc.format.extent	5 pages
dc.identifier.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).
dc.identifier.uri	http://hdl.handle.net/10125/40975
dc.language.iso	en-US
dc.publisher	University of Hawaii
dc.relation.ispartofseries	Food Safety and Technology-53
dc.subject	REA
dc.subject	shear
dc.subject	grass-fed
dc.subject	grass fed
dc.subject	forage-finished
dc.subject	forage
dc.subject	finish
dc.subject	marbling
dc.title	Effects of Wet-Aging and Age at Slaughter on Kauai Grass-Finished Ribeye Steak Tenderness
dc.type	Other
dc.type.dcmi	Text

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