Effects of L- or D-lactate-enhancement on the internal cooked colour development and biochemical characteristics of beef steaks in high-oxygen modified atmosphere

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 918-922

  Kim, Y H ^a   Keeton, J T ^a   Hunt, M C ^b   Savell, J W ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Cooked colour; D lactate; L lactate; MAP; Myoglobin; NADH; Percent myoglobin denaturation

Indexed keywords

HYDROXYACID; LACTIC ACID; MYOGLOBIN; OXYGEN; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE; TRIPOLYPHOSPHATE;

ARTICLE; ATMOSPHERE; BEEF; COOKING; FOOD ANALYSIS; FOOD COLOR; FOOD PACKAGING; FOOD STORAGE; PH; PROTEIN DENATURATION; RAW FOOD; REDUCTION;

EID: 70449094674     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.054     Document Type: Article

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