Evaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness

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dc.contributor.authorKim, Yong Soo
dc.contributor.authorOng, Allison
dc.contributor.authorBobbili, Naveen
dc.contributor.authorDuPonte, Michael W.
dc.contributor.authorFukumoto, Glen K.
dc.date.accessioned2009-09-11T22:48:59Z
dc.date.available2009-09-11T22:48:59Z
dc.date.issued2007-06
dc.description.abstractThe forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the establishment of standards to address maximum harvest age and minimum carcass weight targets, as well as to incorporate available tenderness technologies to improve the level of consumer satisfaction as related to tenderness.
dc.format.extent7 pages
dc.identifier.citationKim YS, Ong A, Bobbili N, DuPonte MW, Fukumoto GK. 2007. Evaluation of meat tenderness of forage-finished cattle produced in Hawaii, and factors affecting the tenderness. Honolulu (HI): University of Hawaii. 7 p. (Food Safety and Technology; FST-27).
dc.identifier.urihttp://hdl.handle.net/10125/12233
dc.language.isoen-US
dc.publisherUniversity of Hawaii
dc.relation.ispartofseries27
dc.relation.ispartofseriesFood Safety and Technology
dc.subjectbeef quality
dc.subjectmeat tenderness
dc.subjectHawaii
dc.titleEvaluation of Meat Tenderness of Forage-Finished Cattle Produced in Hawai'i, and Factors Affecting the Tenderness
dc.typeArticle
dc.type.dcmiText

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