Add to ORKGObjective To determine if beef carcass weight influences chilling rate, pH decline, beef color, case life and tenderness of steaks from the round, loin, rib and chuck
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
We evaluated the effects of chilling rate and the use of a spray-chilling system on the weight loss ...
Study Description: Twelve head of fed beef cattle were harvested at the SDSU Meat Laboratory over tw...
The objective of this thesis was to determine the influence of beef carcass weight on chilling and p...
Objective Determine the effect of chilling systems on beef carcass temperature decline, carcass char...
Objective The objective was to investigate whether hot carcass weight (HCW) affected Warner-Bratzler...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...
The objective of this study was to determine the influence of increasing beef hot carcass weights on...
The effects of beef carcass weight on muscle pH/temperature profile and selected meat quality attrib...
The United States beef industry has experienced increasing hot carcass weights (HCW) and improvement...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...
Objective The objective of this study was to determine the impact of ambient temperature during stri...
Improvement of USDA Select cattle quality is essential for consumer acceptance of leaner meat. Most ...
Vita.Eighty bovine carcasses were selected from among 1005 carcasses of known grade and tenderness (...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
We evaluated the effects of chilling rate and the use of a spray-chilling system on the weight loss ...
Study Description: Twelve head of fed beef cattle were harvested at the SDSU Meat Laboratory over tw...
The objective of this thesis was to determine the influence of beef carcass weight on chilling and p...
Objective Determine the effect of chilling systems on beef carcass temperature decline, carcass char...
Objective The objective was to investigate whether hot carcass weight (HCW) affected Warner-Bratzler...
Oversized beef carcass and tenderness are issues the beef industry is working to overcome. The objec...
The objective of this study was to determine the influence of increasing beef hot carcass weights on...
The effects of beef carcass weight on muscle pH/temperature profile and selected meat quality attrib...
The United States beef industry has experienced increasing hot carcass weights (HCW) and improvement...
Color development over time in beef carcasses is affected by chill length, fat thickness and hot car...
Objective The objective of this study was to determine the impact of ambient temperature during stri...
Improvement of USDA Select cattle quality is essential for consumer acceptance of leaner meat. Most ...
Vita.Eighty bovine carcasses were selected from among 1005 carcasses of known grade and tenderness (...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
We evaluated the effects of chilling rate and the use of a spray-chilling system on the weight loss ...