Tenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources

Richardson, ReedEarley, Stephanie N.2020-04-012020-04-012018-12Earley, S. N. (2018). <i>Tenderness and pH evaluation of beef loins and cooking loss of ground beef from three different sources</i> (Unpublished thesis). Texas State University, San Marcos, Texas.https://hdl.handle.net/10877/9570No abstract prepared.Text52 pages1 file (.pdf)enpH evaluationBeef loinsGround beefCookingBeef--QualityTenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different SourcesThesis