Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks

Meat Science

Volumn 81, Issue 4, 2009, Pages 664-670

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

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Cooked colour; Lactate; Longissimus lumborum; Modified atmosphere packaging; Psoas major

Indexed keywords

EID: 58149483487     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.11.007     Document Type: Article

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