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K-State Research and Extension - Bookstore

K-State Research and Extension Bookstore

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Kansas State University
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Food » Processing, Commercial » MF2464

MF2464 Valuing Beef Tenderness
Mintert, James
Lusk, Jayson L.
Schroeder, Ted C.

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Tenderness is beef's most important palatability attribute. Segregate carcasses by tenderness, and tenderize meat. Some consumers will pay more for guaranteed tender steak.
Creation Date: May 2000