The objective of this study was to examine the effect of freezing and aging sequence on palatability, overall tenderness, and objective color readings of three different beef muscles and two aging periods. Continue reading “The Effects of Aging Period and Freezing Sequence on Consumer Palatability Ratings, Tenderness, and Color Stability of Longissimus Dorsi, Semitendinosus, and Biceps Femoris Steaks”
