Impact of Beef Carcass Size on Chilling Rate, pH decline, Display Color, and Tenderness of Top Round Subprimals

Jessica M Lancaster; Brianna J Buseman; Tanya M Weber; James A Nasados; Ronald P Richard; Gordon K Murdoch; William J Price; Michael J Colle; Phil Bass

doi:10.1093/tas/txaa199

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Impact of Beef Carcass Size on Chilling Rate, pH decline, Display Color, and Tenderness of Top Round Subprimals

Journal article

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Peer reviewed

Impact of Beef Carcass Size on Chilling Rate, pH decline, Display Color, and Tenderness of Top Round Subprimals

Jessica M Lancaster, Brianna J Buseman, Tanya M Weber, James A Nasados, Ronald P Richard, Gordon K Murdoch, William J Price, Michael J Colle and Phil Bass

Translational Animal Science, Vol.4(4), p.txaa199

2020

DOI: https://doi.org/10.1093/tas/txaa199

Appears in UI Open Access Publishing Fund

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Title: Impact of Beef Carcass Size on Chilling Rate, pH decline, Display Color, and Tenderness of Top Round Subprimals
Creators: Jessica M Lancaster - University of Idaho
Brianna J Buseman - University of Idaho
Tanya M Weber - University of Idaho
James A Nasados - University of Idaho
Ronald P Richard - University of Idaho
Gordon K Murdoch - University of Idaho
William J Price - University of Idaho
Michael J Colle - University of Idaho
Phil Bass - University of Idaho
Publication Details: Translational Animal Science, Vol.4(4), p.txaa199
Identifiers: 996631191401851
Academic Unit: Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article
Local Fields: n261191