Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid

Meat Science

Volumn 83, Issue 2, 2009, Pages 263-270

  Sawyer, J T ^a   Apple, J K ^a   Johnson, Z B ^a   Baublits, R T ^b   Yancey, J W S ^a  

^a UNIVERSITY OF ARKANSAS DIVISION OF AGRICULTURE   (United States)

^b Tyson Foods Incorporated   (United States)

Author keywords

Cooked color; Dark cutting beef; Fresh color; Lactic acid enhancement; Myoglobin denaturation

Indexed keywords

EID: 67649876129     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.05.008     Document Type: Article

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