| dc.contributor.advisor | Hilton, Gretchen | |
| dc.contributor.author | Rose, Mindy N. | |
| dc.date.accessioned | 2014-04-15T20:13:04Z | |
| dc.date.available | 2014-04-15T20:13:04Z | |
| dc.date.issued | 2008-12-01 | |
| dc.identifier.uri | https://hdl.handle.net/11244/8856 | |
| dc.description.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. | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| dc.publisher | Oklahoma State University | |
| dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
| dc.title | Comparison of Tenderness, Palatability and Retail Caselife of Enhanced Cow Subprimals to Control Cow and USDA Select Subprimals | |
| dc.type | text | |
| dc.contributor.committeeMember | VanOverbeke, Deb | |
| dc.contributor.committeeMember | Lalman, David | |
| osu.filename | Rose_okstate_0664M_10053.pdf | |
| osu.college | Agricultural Sciences and Natural Resources | |
| osu.accesstype | Open Access | |
| dc.description.department | Department of Animal Science | |
| dc.type.genre | Thesis | |
