Browsing Undergraduate Research Scholars Capstone (2006–present) by Author "Savell, Jeffrey W."
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Smith, Amanda M. (2010-07-14)The purpose of this study was to determine the influence of various degrees of doneness on the nutrient content of beef. Ten steaks were obtained from each of five USDA Prime, five USDA Choice, and five USDA Select strip ...
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Ulbrich, Carson (2010-07-14)USDA Choice and USDA Select beef top sirloin butts (n = 60) and Choice and Select beef bone-in strip loins (n = 60) were aged for 21 d, 28 d, and 35 d and then fabricated into steaks (n = 360). Steaks were placed on tables ...