Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

Meat Science

Volumn 88, Issue 3, 2011, Pages 424-428

  Ramanathan, R ^a   Mancini, R A ^a   Dady, G A ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Beef color; Lactate; Lipid oxidation; Myoglobin; Pyruvate; Succinate

Indexed keywords

LACTATE; LIPID OXIDATION; MYOGLOBIN; PYRUVATES; SUCCINATE;

COLOR; OXIDATION; OXYGEN; PH EFFECTS;

BEEF;

FOOD PRESERVATIVE; LACTIC ACID; METMYOGLOBIN; MUSCLE PROTEIN; OXYGEN; PYRUVIC ACID; SUCCINIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; SKELETAL MUSCLE; SURFACE PROPERTY; TIME; VACUUM;

ANIMALS; CATTLE; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MEAT; METMYOGLOBIN; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; OXYGEN; PIGMENTATION; PYRUVIC ACID; SUCCINIC ACID; SURFACE PROPERTIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; VACUUM;

EID: 79952815644     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.021     Document Type: Article

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