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Research focuses on predicting steaks' tenderness

Jun 6, 2008
Research focuses on predicting steaks’ tenderness University of Nebraska-Lincoln (UNL) scientists have developed a way to predict steak tenderness before the consumer takes that first bite. The technology could be a boon to the beef industry as it would allow retailers to charge a premium for a "guaranteed tender" label. "Beef tenderness is a primary factor in consumer satisfaction," said Jeyamkondan Subbiah, the UNL food engineer who heads the research. "How...

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