Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups
Laster, M.A., Smith, R.D., Nicholson, K.L., Nicholson, J.D.W., Miller, R.K., Griffin, D.B., Harris, K.B., Savell, J.W.
Published in Meat science (01.11.2008)
Published in Meat science (01.11.2008)
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