Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1 °C for 9 days

Meat Science

Volumn 81, Issue 1, 2009, Pages 71-76

  Mancini, R A ^a   Suman, S P ^b   Konda, M K R ^a   Ramanathan, R ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Beef; Color; Lactate; Myoglobin; Packaging

Indexed keywords

EID: 53349167520     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.06.021     Document Type: Article

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