Atole is a traditional milk-based beverage usually prepared with masa (cornmeal), oats, or cornstarch, and served hot. Arroz con verduras (rice with vegetables) is a nutritious dish popular in Latin American countries, but its consumption has decreased significantly among Latinos in California.
Paired short loins from carcasses representing five degrees of marbling, slight through slightly abundant, were randomly assigned one from each pair to air and vacuum aging in a 35°F cooler before cutting into New York steaks and prepackaging for display. Half of the packaged steaks were held in a dark cooler at 35 t 2" F for 24 hr before being placed in a lighted, open-top display case; the orher half was put immediately into the display case. Color description and color desirability of all steaks were evaluated daily by a three-member panel. Case life was terminated when a visible spot resulting from formation of metmyoglobin appeared on the surface of the meat. Vacuum-aged shorr loins had a higher yield of trimmed retail cuts than air-aged short loins. There was no difference in case shrink attributable to type of aging. The steaks held in a dark cooler for 24 hr had 23.8 hr less case life than those put immediately into the lighted display case. Degree of marbling had a significant positive linear effect on color description scores at 24 and 48 hr post-cutting, but did not affect color desirability score. Marbling had a significant curvilinear effect on case life with slight (the least) and slightly abundant (the greatest) amounts having the shortest case life.
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