Global ETD Search
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Showing 1 to 2 of 2 for “"blade steaks"”.
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Microbiological characteristics of pork carcasses and vacuum packaged blade steaks during storage at 0±1°C
… sides and the microbial shelf-life of fabricated steaks, aerobic plate count (APC), Enterobacteriaceae (EB), yeast and mold populations, pH, and moisture content of pork sides hung for 21 days at 0±1°C was determined. After hanging, blade steaks fabricated from these sides were vacuum packaged, …
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Tenderness Assessment of Beef Steaks from US Foodservice and Retail Establishments Using Warner-Bratzler Shear and Consumer Sensory Panel Ratings
Beef retail steaks from establishments in twelve US cities and beef foodservice steaks from establishments in five US cities were evaluated using Warner-Bratzler shear and consumer sensory panels. Postmortem aging times for retail establishments ranged from 1 to 358 d with a mean of 20.5 d, and …