Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres

Journal of Food Science

Volumn 69, Issue 2, 2004, Pages fct142-fct146

  Seyfert, M ^a   Hunt, M C ^a   Mancini, R A ^a   Kropf, D H ^a   Stroda, S L ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Cooked color; Injection; MAP; Premature browning

Indexed keywords

EID: 14844365384     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb15506.x     Document Type: Article

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