Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Meat Science

Volumn 69, Issue 2, 2005, Pages 363-369

  Suman, S P ^a   Faustman, C ^a   Lee, S ^a   Tang, J ^a   Sepe, H A ^a   Vasudevan, P ^a   Annamalai, T ^a   Manojkumar, M ^a   Marek, P ^a   Venkitanarayanan, K S ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Erythorbate; Ground beef; MAP; Premature browning

Indexed keywords

ERYTHORBATE; GROUND BEEF; PREMATURE BROWNING;

COLOR; ESCHERICHIA COLI; FOOD STORAGE; OXYGEN; PACKAGING; PH EFFECTS; PROTEINS;

MEATS;

BACTERIA; COLOR; FOOD STORAGE; MEAT; OXYGEN; PACKAGING; PH; PROTEINS;

EID: 5744236329     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.008     Document Type: Article

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