Browsing by Subject "tenderization"
Now showing items 1-2 of 2
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(Texas A&M University, 2007-04-25)An in-home evaluation of steaks from the M. Serratus ventralis was conducted to determine consumer acceptance. Steaks were also evaluated by Warner-Bratzler shear force (WBS) evaluations. Steaks from the M. Serratus ventralis ...
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(2015-08-06)This multi-phase study investigated the use of high pressure processing (HPP) to determine if it resulted in comparable tenderness improvement to that of blade tenderization for beef top sirloin steaks destined for foodservice ...