Internal premature browning in cooked ground beef patties from high-oxygen modified-atmosphere packaging

Journal of Food Science

Volumn 69, Issue 9, 2004, Pages

  Seyfert, M ^a   Mancini, R A ^a   Hunt, M C ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Cooked color; Ground beef; MAP; Myoglobin; Premature browning

Indexed keywords

EID: 10944271892     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09923.x     Document Type: Article

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