Effects of succinate on ground beef color and premature browning

Meat Science

Volumn 89, Issue 2, 2011, Pages 189-194

  Mancini, R A ^a   Ramanathan, R ^a   Suman, S P ^b   Dady, G ^a   Joseph, P ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Beef; Color; Myoglobin; Premature browning; Succinate

Indexed keywords

DISTILLED WATER; GROUND BEEF; LIPID OXIDATION; METMYOGLOBIN; MYOGLOBIN; PREMATURE BROWNING; REDUCING ACTIVITY; SUCCINATE;

COLOR; PH EFFECTS;

MEATS;

LEUCISCUS CEPHALUS;

FOOD PRESERVATIVE; METMYOGLOBIN; MYOGLOBIN; OXYGEN; OXYMYOGLOBIN; POLYVINYLCHLORIDE; SUCCINIC ACID DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; COOKING; DRUG EFFECT; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; PH; PROTEIN DENATURATION; VACUUM;

ANIMALS; CATTLE; COLOR; COOKING; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; METMYOGLOBIN; MYOGLOBIN; OXYGEN; POLYVINYL CHLORIDE; PROTEIN DENATURATION; SUCCINATES; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM;

EID: 79958698919     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.016     Document Type: Article

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