The influence of marbling and maturity on beef tenderness
Date
2011-03-17
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station
Abstract
The beef carcass quality grading system currently used has been challenged by many who say current standards are too high and that the amount of marbling to attain a given grade should be decreased.
Description
Keywords
Beef, Marbling, Maturity, Tenderness
