Comparison of Tenderness, Palatability and Retail Caselife of Enhanced Cow Subprimals to Control Cow and USDA Select Subprimals
Abstract
The objective of this study was to determine the impact of enhancement of cow subprimals on tenderness, palatability, and retail caselife as compared to control cow subprimals and USDA Select subprimals. The data from this research project proved that the enhanced cow steaks were comparable to USDA Select steaks from a tenderness and juiciness standpoint when compared to non-enhanced cow product. However when comparing the enhanced cow product from a color evaluation standpoint, there should be more research conducted to improve the effects of enhancement solution on color.
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- OSU Theses [15752]