Browsing Cattlemen's Day, 1998 by Subject "Meat sensory attributes"

K-REx Repository

Browsing Cattlemen's Day, 1998 by Subject "Meat sensory attributes"

Sort by: Order: Results:

  • Campbell, R.E.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1998)
    Dry aging of beef cuts, once considered the "gold standard" for premium palatability, is practiced by only a few processors. We were asked by a major southern meat purveyor to study variables of dry-aging processing. ...