Contributions of muscles of various color stabilities to the overall color stability of ground beef

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Raines, Christopher R ^a   Hunt, Melvin C ^b   Unruh, John A ^b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Ground beef; Lipid oxidation; Meat color; Metmyoglobin reducing ability; Muscle color stability

Indexed keywords

METMYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; COLOR; FAT INTAKE; FEMALE; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; PHYSIOLOGY; SKELETAL MUSCLE;

ANIMALS; CATTLE; COLOR; DIETARY FATS; FEMALE; FOOD PRESERVATION; MEAT; METMYOGLOBIN; MUSCLE, SKELETAL;

EID: 74249102273     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01430.x     Document Type: Article

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