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 vacuum bags at
30EF, subprimals were cut into 1-inch-thick
steaks for evaluation. Specific muscles that
were evaluated were the loin strip (longissimus
lumborum) , inside round (semimembranosus
only), an d the chuck clod (triceps brachii only).
The steaks were packaged in polyvinylchloride
(PVC) film and displayed. The loin strip steaks
from hot-fat-trimmed sides were more discolored
(P<.05) than from nontrimmed controls
at 0, 3, and 4 days display, but both had acceptable
color through 4 days of display. Treatments
were not different for inside round steaks
(P>.05) ; the deep location was less red (P<.05)
than the location closer to the muscle surface.
Chuck clod steaks were not affected by trimming
(P>.05). The location closest to the
muscle surface was brightest red, and the deep
location was darkest (P<.05). All inside round
and chuck clod steaks were unacceptable in
appearance by day 3 of display. Hot-fat trimming
did not degrade the display color of these
two muscles and overall effect of hot-fat trimming
on beef steak display life was minimal.
