Physical and chemical analyses of separable lean of beef retail cuts with different external fat trim levels /

Twenty beef carcass sides varying in USDA quality and yield grades ere selected from commercial packing plants to study the physical and chemical composition of beef retail cuts. Thirteen cuts (in sets of four) were fabricated and assigned to one of four treatments: (1) 0.3 cm external fat trim, raw...

Full description

Bibliographic Details

Main Author:	Wahrmund, Jennifer Lyn, 1975-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major animal science.
Online Access:	Link to OAKTrust copy