Add to ORKGThe effects of a mechanical-blade tenderizer on forage-finished beef is reported
The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the esta...
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, be...
A method for increasing the tenderness of livestock meat tissues. The method involves increasing the...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
Meat tenderness is an important quality attribute that influences consumer acceptance. The applicati...
Numerous instruments have been developed to objectively measure tenderness, an important eating char...
End of Project ReportThis project investigated various methods which had potential to increase beef ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to...
Published June 1957. Facts and recommendations in this publication may no longer be valid. Please lo...
The objective of this study was to evaluate the cur-rent status of meat tenderness of forage-finishe...
The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the esta...
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, be...
A method for increasing the tenderness of livestock meat tissues. The method involves increasing the...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
We randomly assigned 112 Angus yearling steers to 14 nutritional groups fed varied ration energy lev...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
Numerous studies have shown that meat from bulls is less tender than meat from steers of comparable ...
Meat tenderness is an important quality attribute that influences consumer acceptance. The applicati...
Numerous instruments have been developed to objectively measure tenderness, an important eating char...
End of Project ReportThis project investigated various methods which had potential to increase beef ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Forage-finished beef is generally known to be less tender than grain-finished beef. To improve or to...
Published June 1957. Facts and recommendations in this publication may no longer be valid. Please lo...
The objective of this study was to evaluate the cur-rent status of meat tenderness of forage-finishe...
The forage-beef industry in Hawai‘i probably needs to focus on improving tenderness through the esta...
The tenderization process, which can be influenced by both pre- and post-slaughter interventions, be...
A method for increasing the tenderness of livestock meat tissues. The method involves increasing the...