Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins

Published 2007 View Full Article

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Title
Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 79, Issue 4, Pages 631-639
Publisher
Elsevier BV
Online
2007-10-31
DOI
10.1016/j.meatsci.2007.10.028

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