1. Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum). (7th August 2022) Authors: Nondorf, Mariah J.; Romanyk, Madison; Lemenager, Ronald P.; Koranne, Vishvesh; Malshe, Ajay; Kim, Yuan H. Brad Journal: International journal of food science & technology Issue: Volume 57:Number 10(2022) Page Start: 6621 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗