SDSU Beef Day 2021 Summary Publication
Document Type
Article
Publication Date
1-14-2021
Abstract
Objective
To determine if beef carcass weight influences chilling rate, pH decline, beef color, case life and tenderness of steaks from the round, loin, rib and chuck.
Pages
1
Publisher
South Dakota State University
Rights
© 2021 South Dakota Board of Regents
Recommended Citation
DeHaan, Trevor C.; Blair, Amanda D.; Grubbs, Judson K.; and Underwood, Keith R., "Influence of Beef Carcass Chilling Rate on Steak Case Life and Quality Traits" (2021). SDSU Beef Day 2021 Summary Publication. 4.
https://openprairie.sdstate.edu/sd_beefday_2021/4