George-Evins, C.D.; Unruh, J.A.; Marsden, J.L.; Kastner, C.L.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2000)
We used 162 strip loins to determine the
influence of different quality grades, aging periods,
blade tenderization passes, and degree of
doneness on thawing and cooking loss and
Warner-Bratzler shear force (WBS, ...