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    • Dry aging beef for the retail channel 

      Smith, Robert David (Texas A&M University, 2007-09-17)
      USDA 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 ...