Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups

✍ Scribed by M.A. Laster; R.D. Smith; K.L. Nicholson; J.D.W. Nicholson; R.K. Miller; D.B. Griffin; K.B. Harris; J.W. Savell

• Book ID: 116737391
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 240 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.03.024