Development of a model system to mimic beef bone discoloration

Some current practices used in the meat industry (blast chilling, enhancement, modified atmosphere packaging [MAP]) appear to result in darkening of the bone in fresh meat. The objective of this study was to develop a model system that could be used to evaluate intervention strategies to prevent thi...

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Veröffentlicht in:	Journal of food science 2005-11, Vol.70 (9), p.C575-C580
Hauptverfasser:	Nicolalde, C, Stetzer, A.J, Tucker, E.M, McKeith, F.K, Brewer, M.S
Format:	Artikel
Sprache:	eng
Schlagworte:	aqueous solutions Beef beef quality Biological and medical sciences bone discoloration Bones carbon dioxide cold storage Color cooling discoloration enhancement Food engineering Food industries Food packaging Food processing industry Food science Freezing frozen storage Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport hemoglobin meat composition meat processing metabolites modified atmosphere packaging oxygen packaging phosphates retail marketing sodium chloride
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