Recommendations for aging beef (1993)

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Date
1993
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Abstract
The main reason for aging beef is to improve tenderness and flavor of the meat so that if properly cooked it will be more satisfying to the consumer. Proper aging of beef results in a combination of changes that many people appreciate.
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http://hdl.handle.net/10355/3524
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Archive version. For the most recent information see extension.missouri.edu.
OpenAccess.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.
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