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Kansas Agricultural Experiment Station Research Reports
1995; Kansas Agricultural Experiment Station contribution; no. 95-357-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 727; Beef; Color; Hot fat trim
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Effects Of Hot-Fat Trimming On Retail Display Color Of Three Beef Muscles, S.R. Stuewe, Donald H. Kropf, Melvin C. Hunt, R.E. Campbell, Curtis L. Kastner
Effects Of Hot-Fat Trimming On Retail Display Color Of Three Beef Muscles, S.R. Stuewe, Donald H. Kropf, Melvin C. Hunt, R.E. Campbell, Curtis L. Kastner
Kansas Agricultural Experiment Station Research Reports
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 …