Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions

Food Chemistry

Volumn 115, Issue 1, 2009, Pages 272-278

  Kim, Y H ^a   Keeton, J T ^a   Smith, S B ^a   Maxim, J E ^a   Yang, H S ^a   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Beef; Colour; Irradiation; Lactate; Lipid oxidation; Metmyoglobin; NADH

Indexed keywords

EID: 60749135243     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.008     Document Type: Article

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