Stephens, J.W.; Obuz, E.; Dikeman, M.E.; Grobbel, J.P.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2004)
In a previous study, eighteen strip loins
from USDA Select and premium Choice carcasses
were cooked on a Magikitch’n® belt grill to determine tenderness at nine different endpoint temperatures. That study revealed that ...