Effects of cold shortening and cooking rate on beef tenderness

Abstract

Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. K-State Research and Extension is an equal opportunity provider and employer. Recommended Citation King, D.A.; Wheeler, T.L.; Koohmaraie, M.; Dikeman, Michael E.; and Kastner, Curtis L. (2002) "Effects of cold shortening and cooking rate on beef tenderness," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.