Browsing Food Science Institute by Subject "Beef tenderness"

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Browsing Food Science Institute by Subject "Beef tenderness"

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  • King, D.A.; Wheeler, T.L.; Koohmaraie, M.; Dikeman, Michael E.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
    A study was conducted to determine if excised, cold-shortened muscle improves in tenderness with refrigerated aging. Changes in muscle tenderness due to cooking rates were also evaluated. Beef ribeye and shoulder clod ...
  • Grobbel, J.P.; Dikeman, Michael E.; Milliken, George A.; Hunt, Melvin C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2008)
    Case-ready meat provides many benefits, including quality and safety. Meat packaged in high-oxygen (HiO2) modified atmosphere packaging (MAP) has a desirable bright red display color but may have increased off- flavors ...