Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP

Meat Science

Volumn 78, Issue 4, 2008, Pages 359-368

  Duong, D Q ^a   Crandall, P G ^a   Pohlman, F W ^a   O'Bryan, C A ^a   Balentine, C W ^a   Castillo, A ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Antioxidants; Ground beef; Irradiation; Meat color; Shelf life

Indexed keywords

EID: 38649084103     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.06.022     Document Type: Article

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