Grobbel, J.P.; Dikeman, M.E.; Yancey, E.J.; Smith, J.S.; Kropf, D.H.; Milliken, G.A.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2005)
To evaluate how antioxidants might prevent
bone marrow discoloration, beef lumbar
vertebrae held at 35.6°F for 6 or 14 days
postmortem before packaging were cut into 1-
inch-thick sections and packaged into 1) ...