Browsing OSU Theses by Subject "tenderness"
Now showing items 1-3 of 3
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Applications of the Suspente System in Improving Beef Round Palatibility
(Oklahoma State University, 2010-12-01)The objective of this study was to determine the influence of the SuspenTec� system on the palatability traits of beef round cuts. In phase I, USDA Select paired beef eye of round (ER, IMPS 171C; n = 17) and bottom round ... -
Assessment of Ammonium Hydroxide, Salt and Carbon Monoxide in Improving the Retail Display Characteristics, Palatability and Consumer Acceptance of Case Ready Retail Cuts
(Oklahoma State University, 2011-05-01)Subprimals of chuck roll, IMPS # 118A, ribeye roll, IMPS # 112A, strip loin, IMPS # 180, round flats, IMPS #171G, outside round, IMPS # 171B, eye of round, IMPS # 171C, and sirloin caps, IMPS # 184D,(n = 5 of each subprimal) ... -
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 ...