Efecto del nivel de marinado y del tiempo de almacenamiento en la estabilidad del color de carne fresca de bovino

To determine the color stability of fresh bovine meat with different levels of marinade under controlled storage conditions, 144 slices of 250 g of Longissimus lumborum to be randomly assigned to the following treatments: marinated at 0, 7, 11 and 15%, by injection and subsequent tumbling. Each piece was packed under high vacuum and stored in refrigeration (4 °C). At 0, 7, 14, 21 and 28 days of storage the color parameters were recorded (L *, a *, b *, Chroma and Hue). The variables L*, a*, b*, Chroma and Hue presented difference (P