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Influence of Enhancement and Blade Tenderization on Beef Subprimals of Known Categories of Tenderness
(Oklahoma State University, 2005-12-01)
Six paired subprimals (strip loin, knuckle, clod, inside round, eye of round and top sirloin) from US Choice and Select carcasses were enhanced, blade tenderized or aged to increase their tenderness values. Subprimal pairs ...