Blade tenderization in combination with injection enhancement containing an enzyme increases tenderness of strip steaks from fed cull cows

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dc.contributor.author Hutchinson, Stacy L.
dc.contributor.author Daniel, M.J.
dc.contributor.author Higgins, James J.
dc.contributor.author Unruh, John A.
dc.contributor.author Hunt, Melvin C.
dc.date.accessioned 2009-12-09T19:14:36Z
dc.date.available 2009-12-09T19:14:36Z
dc.date.issued 2009-12-09T19:14:36Z
dc.identifier.uri http://hdl.handle.net/2097/2258
dc.description.abstract Cow meat is tougher than meat from young steers and heifers and typically has a less desirable, darker color. It is generally assumed that cow meat will need to be ground or have some form of post-mortem tenderization applied to be merchandized as a whole muscle product. Most cow steaks are fabricated by food service providers for their customers with different specifications for aging and post-mortem tenderization application. Aging, blade tenderization, and injection enhancement are commonly used on cow meat to increase tenderness. It is unknown if an extended aging period is needed in addition to a combination of tenderization and injection enhancement to improve tenderness. If shorter aging periods can be used without compromising tenderness, then aging costs would be greatly reduced. Our objective was to determine the effects of days of aging and an enhancement protocol on tenderness of strip loin steaks from fed cull cows. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen's Day, 2008 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 08-212-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 995 en_US
dc.subject Beef en_US
dc.subject Cattle en_US
dc.subject Increase tenderness en_US
dc.subject Blade tenderization en_US
dc.subject Injection enhancement en_US
dc.title Blade tenderization in combination with injection enhancement containing an enzyme increases tenderness of strip steaks from fed cull cows en_US
dc.type Conference paper en_US
dc.date.published 2008 en_US
dc.citation.epage 9 en_US
dc.citation.spage 6 en_US
dc.description.conference Cattlemen's Day, 2008, Kansas State University, Manhattan, KS, March 7, 2008 en_US
dc.contributor.authoreid junruh en_US
dc.contributor.authoreid hhunt en_US
dc.contributor.authoreid jhiggins en_US

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