Recommendations for aging beef (1993)

dc.contributor.author	Hedrick, Harold B.	eng
dc.contributor.author	Stringer, William C.	eng
dc.contributor.author	Clarke, Andrew Douglas	eng
dc.date.issued	1993	eng
dc.description.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.	eng
dc.identifier.other	G-02209-1993	eng
dc.identifier.uri	http://hdl.handle.net/10355/3524
dc.language	English	eng
dc.publisher	University of Missouri--Columbia. Extension Division	eng
dc.relation.ispartofcommunity	University of Missouri--Columbia. Extension	eng
dc.relation.ispartofseries	G - Agricultural Guides (University of Missouri--Columbia. Extension) ; 02209 (1993)	eng
dc.rights	Archive version. For the most recent information see extension.missouri.edu.	eng
dc.rights	OpenAccess.	eng
dc.rights.license	This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.license	Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.	eng
dc.subject	beef cattle industry ; aging methods	eng
dc.subject.lcsh	Meat -- Quality	eng
dc.subject.lcsh	Beef -- Quality	eng
dc.title	Recommendations for aging beef (1993)	eng
dc.type	Document	eng