1. Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins. (February 2016) Authors: Lepper-Blilie, A.N.; Berg, E.P.; Buchanan, D.S.; Berg, P.T. Journal: Meat science Issue: Volume 112(2016:Feb.) Page Start: 63 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗