Browsing by Subject "palatability"
Now showing items 1-14 of 14
-
(Texas Agricultural Experiment Station, 1944)
-
(Texas Agricultural Experiment Station, 1942)
-
(2012-12-05)Boneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned to one of two aging treatments (dry or wet) and aged for 35 days at a commercial ...
-
(Texas Agricultural Experiment Station, 1944)
-
(Texas Agricultural Experiment Station, 1952)
-
(Texas Agricultural Experiment Station, 1943)
-
(Texas Agricultural Experiment Station, 1943)
-
(Texas Agricultural Experiment Station, 1951)
-
(Texas Agricultural Experiment Station, 1939)
-
(2022-04-22)Beef steaks from ribeye rolls and top sirloin butts were evaluated to determine how refrigerated and/or frozen storage impacted purge, color, cooking yields, tenderness, and consumer acceptability. Treatments included: ...
-
(2013-12-09)The purpose of this study was to obtain beef top loin steaks (n=1,613) from retail stores in four cities across the United States for WBS, SSF and consumer sensory determinations. The study was conducted over a 12-month ...
-
(Texas Agricultural Experiment Station, 1927)
-
(Texas Agricultural Experiment Station, 1929)
-
(Texas Agricultural Experiment Station, 1941)