Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef

Journal of Animal Science

Volumn 89, Issue 12, 2011, Pages 4207-4220

  Apple, J K ^a   Sawyer, J T ^a,b   Meullenet, J F ^a   Yancey, J W S ^a   Wharton, M D ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

^b TARLETON STATE UNIVERSITY   (United States)

Author keywords

Cooked color; Dark cutting beef; Fresh color; Lactic acid; pH; Postmortem enhancement

Indexed keywords

LACTIC ACID;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; COOKING; MEAT; STANDARD;

ANIMALS; CATTLE; COLOR; COOKING; LACTIC ACID; MEAT;

EID: 82155181665     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2011-4147     Document Type: Article

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