 |
||||
|
||||
|
|
||||
Electrical Stimulation Improves Beef Quality Research at Texas A&M University shows that a combination of electrical stimulation and aging had a positive effect on tenderness in round, chuck, rib and loin cuts. Dr. Jeff Savell, section leader of Texas A&M's meat science department, said the checkoff-sponsored research helped loin and rib cuts achieve optimal tenderness in a shorter time. That's important economically because it allows beef cuts to get to the retail market more quickly and gives them a longer shelf life. |
||||
|
|
||||
|
|
||||
|
All information is copywrited by Feed Lot magazine and cannot be printed or re-printed
without the publishers express consent. Please contact
Feed Lot Magazine for reprint and copy authorization.
|
||||