Effect of lactate enhancement on myoglobin oxygenation of beef longissimus steaks overwrapped in pvc and stored at 4c

Journal of Muscle Foods

Volumn 21, Issue 4, 2010, Pages 669-684

  Ramanathan, R ^a   Mancini, R A ^a   Konda, M K R ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BLOCK DESIGNS; COLOR STABILITY; LONGISSIMUS; METMYOGLOBIN; NEGATIVE CONTROL; OXYGEN PENETRATION; REDUCING ACTIVITY; WATER SOLUTIONS;

BEEF; CHLORINE COMPOUNDS; COLOR; OXYGEN; OXYGENATORS; POLYVINYL CHLORIDES; WATER INJECTION;

OXYGENATION;

EID: 78649562756     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2010.00212.x     Document Type: Article

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