Antioxidant status affects color stability and tenderness of calcium chloride-injected beef

Journal of Animal Science

Volumn 79, Issue 3, 2001, Pages 666-677

  Harris, S E ^b   Huff Lonergan, E ^a   Lonergan, S M ^a   Jones, W R ^c   Rankins, D ^c  

^a IOWA STATE UNIVERSITY   (United States)

^b SEALED AIR CORPORATION   (United States)

^c NONE

Author keywords

Beef Quality; Calcium Chloride; Meat Characteristics; Vitamin E

Indexed keywords

ANIMALIA;

ALPHA TOCOPHEROL; ANTIOXIDANT; CALCIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; CHEMISTRY; COOKING; DRUG EFFECT; ENZYME LINKED IMMUNOSORBENT ASSAY; MEAT; METABOLISM; MUSCLE; MUSCLE FIBRIL; PIGMENTATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; RANDOMIZATION; STANDARD;

ANIMALS; ANTIOXIDANTS; CALCIUM CHLORIDE; CATTLE; COOKERY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; IMMUNOSORBENT TECHNIQUES; MEAT; MUSCLES; MYOFIBRILS; PIGMENTATION; RANDOM ALLOCATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

EID: 0035293663     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2001.793666x     Document Type: Article

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