Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef

ABSTRACT Slices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment‐oxidizing atmosphere of 1%O2/99%N2. Greater (P

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 1990-09, Vol.55 (5), p.1278-1279
Hauptverfasser:	FAUSTMAN, C., CASSENS, R.G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Color Food industries Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	ABSTRACT Slices of beef longissimus and gluteus medius muscles were stored sealed for 24, 48, 72, and 96 hr in a pigment‐oxidizing atmosphere of 1%O2/99%N2. Greater (P
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.1990.tb03915.x