Open AccessOptimization and Commercial Implementation of Freeze/Age Process to Improve Beef Tenderness
Author(s) -
B. Hutto,
S. D. Shackelford,
D. A. King,
T. L. Wheeler,
J. C. Brooks,
A. J. Garmyn,
M. F. Miller,
D. Vote
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.062
Subject(s) - loin , tenderness , zoology , food science , chemistry , biology