Your browser either does not support JavaScript, or has JavaScript turned off. This website requires JavaScript to function correctly.

K-State Research and Extension - Bookstore

K-State Research and Extension Bookstore

24 Umberger Hall
Kansas State University
Manhattan KS 66506-3402

785-532-5830
785-532-7938 fax
orderpub@k-state.edu

Hours of Operation:
Monday - Friday: 8 AM - 5 PM Saturday: -- Closed -- Sunday: -- Closed --

 

Food » Processing, Commercial » MF2464


MF2464 Valuing Beef Tenderness
Mintert, James
Lusk, Jayson L.
Schroeder, Ted C.


view publication $0.00
Quantity:  
http://www.ksre.ksu.edu/bookstore/pubs/MF2464.pdf
Tenderness is beef's most important palatability attribute. Segregate carcasses by tenderness, and tenderize meat. Some consumers will pay more for guaranteed tender steak.
 
Creation Date: May 2000