Methods of tenderization for value-added, hot-boned, restructured, pre-cooked roasts from cows

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dc.contributor.author Flores, H.A.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-12-03T20:40:45Z
dc.date.available 2010-12-03T20:40:45Z
dc.date.issued 2010-12-03
dc.identifier.uri http://hdl.handle.net/2097/6764
dc.description.abstract Restructured, pre-cooked roasts were prepared from four hot-boned USDA Utility grade cow carcasses. Before forming the roasts, meat was either blade tenderized, manually trimmed of large connective tissue deposits, or both blade tenderized and trimmed. Control roasts received neither treatment. Although trimming minimized the negative effects of connective tissue, blade tenderization was frequently as effective, and sometimes superior, and minimized the high labor costs and shrink losses associated with manual trimming. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1986 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 86-320-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 494 en_US
dc.subject Beef en_US
dc.subject Tenderization en_US
dc.subject Hot-boned en_US
dc.subject Restructured en_US
dc.subject Pre-cooked en_US
dc.subject Roasts en_US
dc.title Methods of tenderization for value-added, hot-boned, restructured, pre-cooked roasts from cows en_US
dc.type Conference paper en_US
dc.date.published 1986 en_US
dc.citation.epage 90 en_US
dc.citation.spage 88 en_US
dc.description.conference Cattlemen's Day, 1986, Kansas State University, Manhattan, KS, March, 1986 en_US
dc.contributor.authoreid ckastner en_US


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