Phillip Oosthuizen
Abstract
A variety of factors play a role in the tenderness of beef. Most of these factors can be managed in a bid to present the consumer with more tender meat. Aspects such as genetics, however, require different methods to promote tenderness.
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A variety of factors play a role in the tenderness of beef. Most of these factors can be managed in a bid to present the consumer with more tender meat. Aspects such as genetics, however, require different methods to promote tenderness.
Key concepts: Tenderness, Meat packing industry, Meat tenderness, Variety (cybernetics), Business, Beef industry, Food science, Computer science