Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

Meat Science

Volumn 86, Issue 3, 2010, Pages 852-858

  Kim, Yuan H ^a   Huff Lonergan, Elisabeth ^a   Sebranek, Joseph G ^a   Lonergan, Steven M ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Color; Lactate phosphate injection; Lipid oxidation; Modified atmosphere packaging; Muscle source; Protein degradation; Tenderness

Indexed keywords

LACTATE/PHOSPHATE INJECTION; LIPID OXIDATION; MODIFIED ATMOSPHERE; PROTEIN DEGRADATION; TENDERNESS;

COLOR; DEGRADATION; MEATS; MUSCLE; OXIDATION; OXYGEN; PROTEINS; STABILITY; WATER INJECTION; WATER TREATMENT;

MODIFIED ATMOSPHERE PACKAGING;

DESMIN; LACTIC ACID; MUSCLE PROTEIN; MYOSIN; OXYGEN; PHOSPHATE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TROPONIN T; WATER;

ANIMAL; ARTICLE; ATMOSPHERE; CADAVER; CATTLE; COLOR; FOOD HANDLING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; SKELETAL MUSCLE;

ANIMALS; ATMOSPHERE; CATTLE; COLOR; DESMIN; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; LACTIC ACID; LIPID PEROXIDATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOSINS; OXYGEN; PHOSPHATES; POSTMORTEM CHANGES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TROPONIN T; WATER;

BOVINAE;

EID: 79955642474     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.07.008     Document Type: Article

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