Stuewe, S.R.; Kropf, D.H.; Hunt, M.C.; Campbell, R.E.; Kastner, C.L.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1995)
Steaks from subprimal cuts from carcass
sides that were either hot-fat-trimmed to .25
inch or not hot-f at-trimmed (control) were used
to determine trimming effects on retail display
color. After 14 days storage in ...