Effects of high temperature aging upon certain characteristics
of bovine l. dorsi muscle were studied. Paired wholesale ribs of
carcasses were obtained subsequent to slaughter. The left rib of
each pair was held at 30°C for 24 hours, then stored at 3°C.
Analogous right ribs were immediately stored at 3°C....
Published January 1952. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog