Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks

Meat Science

Volumn 84, Issue 1, 2010, Pages 219-226

  Ramanathan, R ^a   Mancini, R A ^a   Naveena, B M ^b   Konda, M K R ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b National Research Centre on Meat   (India)

Author keywords

Absorbance; Beef color; Lactate; Myoglobin; Surface reflectance

Indexed keywords

CARBOXYMYOGLOBIN; DEOXYMYOGLOBIN; FOOD ADDITIVE; LACTIC ACID; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN;

ALGORITHM; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLORIMETRY; FOOD HANDLING; MEAT; METHODOLOGY; PH; PIGMENTATION; SPECTROPHOTOMETRY; STANDARD; SURFACE PROPERTY;

ALGORITHMS; ANIMALS; CATTLE; COLORIMETRY; FOOD ADDITIVES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MEAT; METMYOGLOBIN; MYOGLOBIN; PIGMENTATION; REFERENCE STANDARDS; SPECTROPHOTOMETRY; SURFACE PROPERTIES;

EID: 70349807610     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.027     Document Type: Article

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