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dc.contributor.advisorSavell, Jeffrey W.en_US
dc.creatorSmith, Robert Daviden_US
dc.date.accessioned2007-09-17T19:30:46Z
dc.date.available2007-09-17T19:30:46Z
dc.date.created2003-05en_US
dc.date.issued2007-09-17
dc.identifier.urihttp://hdl.handle.net/1969.1/5739
dc.description.abstractUSDA Choice (n=48) and Select (n=48) paired Beef Loin, Short Loins, Short Cut (IMPS #174) were separated randomly into one of two treatments, dry or wet aging, and were aged for 14, 21, 28, or 35 d. At the end of each aging period, short loins were fabricated in a simulated retail cutting room at Texas A&M University to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to determine palatability characteristics. Retail cutting tests showed that dry aged short loins had reduced yields and increased cutting times when compared to wet aged short loins. Consumers were unable to determine differences between dry and wet aged steaks and for aging periods, however, USDA quality grade had a significant impact on consumer perception of palatability attributes. The purpose of this research was to determine palatability characteristics and retail cutting characteristics associated with dry aged beef.en_US
dc.format.extent253631 bytes
dc.format.mediumelectronicen_US
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen_US
dc.publisherTexas A&M Universityen_US
dc.subjectbeefen_US
dc.subjectdry ageen_US
dc.subjectretail cutting testsen_US
dc.titleDry aging beef for the retail channelen_US
dc.typeBooken
dc.typeThesisen
thesis.degree.departmentAnimal Scienceen_US
thesis.degree.disciplineAnimal Scienceen_US
thesis.degree.grantorTexas A&M Universityen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelMastersen_US
dc.contributor.committeeMemberHale, Daniel S.en_US
dc.contributor.committeeMemberLineberger, R. Danielen_US
dc.type.genreElectronic Thesisen_US
dc.type.materialtexten_US
dc.format.digitalOriginborn digitalen_US


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