Browsing OSU Theses by Subject "dark cutting beef"
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Effects of Postmortem Ph Modification and Oxygen Saturation on Lean Color Characteristics of Dark Cutting Beef
(Oklahoma State University, 2004-12-01)Paired strip loins (n = 32) were obtained from four carcasses from each of the following groups: normal, 1/3, 2/3, and full dark cutting carcasses. Two pairs from each group were designated for a 7 d postmortem aging period ...