Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres

Meat Science

Volumn 75, Issue 1, 2007, Pages 39-43

  Mancini, R A ^a   Hunt, M C ^b   Seyfert, M ^b   Kropf, D H ^b   Hachmeister, K A ^b   Herald, T J ^b   Johnson, D E ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Ascorbic acid; Bone marrow colour; High oxygen modified atmosphere; Lumbar vertebrae discolouration; Sodium erythorbate

Indexed keywords

EID: 33750012552     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.06.012     Document Type: Article

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