Open AccessEffects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of top sirloin butt steaks
Author(s) -
C.D. George-Evins,
John A. Unruh,
James L. Marsden,
Curtis L. Kastner
Publication year - 2000
Publication title -
kansas agricultural experiment station research reports
Language(s) - English
Resource type - Journals
ISSN - 2378-5977
DOI - 10.4148/2378-5977.1823
Subject(s) - tenderness , zoology , mathematics , food science , chemistry , biology