Wet Aging USDA Select Beef Strip Steaks: Implications on Consumer Acceptability, Demand, and Product Selection
The objective of this study was to determine if wet aging increases the value and demand for lower-quality USDA-grade beef steaks. USDA Select boneless beef loins (NAMP #180) were dorsally divided into 4 equal portions, which were randomized to receive 0, 7, 14, or 21 d of wet aging. A total of twen...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-04-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/17644/ |
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