Effects of ascorbic acid and Origanox™ in different packaging systems to prevent pork lumbar vertebrae discoloration

Meat Science

Volumn 74, Issue 2, 2006, Pages 267-271

  Raines, C R ^a   Dikeman, M E ^a   Grobbel, J P ^a   Yancey, E J ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b Tyson Foods Incorporated   (United States)

Author keywords

Antioxidants; Marrow discoloration; Packaging; Pork bone

Indexed keywords

EID: 33746185752     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.018     Document Type: Article

References (7)

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5. Grobbel J.P., Dikeman M.E., Yancey E.J., Smith J.S., Kropf D.H., and Milliken G.A. Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems. Meat Science 72 1 (2006) 47-56
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