Steele, K.S.; Weber, M.J.; Boyle, Elizabeth A. E.; Lobaton-Sulabo, A.S.; Cundith, C.; Hiebert, Y.H.; Abrolat, K.A.; Attey, J.M.; Clark, S.D.; Johnson, D.; Roenbaugh, T.L.; Hunt, Melvin C.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)
Consumers are not able to estimate tenderness, juiciness, or flavor when selecting beef
cuts at retail stores. Instead, they rely on color as one of the major criteria to select beef
cuts. During refrigerated display, ...