Obuz, E.; Dikeman, M.E.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2002)
We used an electric belt grill to cook
steaks from two muscles; outside round
(biceps femoris), and loin strip
(longissimus lumborum) from both frozen
and thawed states. The color values L* and
a*, Warner-Bratzler ...