Browsing Cattlemen's Day, 1989 by Subject "Flavor"

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Browsing Cattlemen's Day, 1989 by Subject "Flavor"

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  • Warren, K.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-11-06)
    Starting 3 days postmortem, sections from eight USDA Choice or better, yield grade 4, strip loins were dry-aged (aged unpackaged) or vacuum-aged (aged in vacuum bags) for an additional 11 days. The dry-aged loins lost ...

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