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Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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Evaluation of Various Interventions to Valorize Dry-Aged Waste Products in Ground Beef Formulations

Peyton S Arnold1, Cameron C Catrett1, Palika Dias-Morse2

  • 1Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA.

Foods (Basel, Switzerland)
|June 12, 2026
PubMed

Keywords:
dry-aged crustdry-agingground beefmeat wastevalorization

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