Sampling and aging effects on beef longissimus color stability measurements

Journal of Animal Science

Volumn 90, Issue 10, 2012, Pages 3596-3605

  King, D A ^a   Shackelford, S D ^a   Kalchayanand, N ^a   Wheeler, T L ^a  

^a U S MEAT ANIMAL RESEARCH CENTER   (United States)

Author keywords

Aging; Beef; Color stability; Meat color; Repeatability; Sampling

Indexed keywords

MYOGLOBIN;

AEROBIC BACTERIUM; ANIMAL; ARTICLE; BACTERIAL COUNT; CATTLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGY; SKELETAL MUSCLE; SPECTROPHOTOMETRY; STANDARD; TIME;

ANIMALS; BACTERIA, AEROBIC; CATTLE; COLONY COUNT, MICROBIAL; COLOR; FOOD PACKAGING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; SPECTROPHOTOMETRY; TIME FACTORS;

EID: 84882611160     PISSN: 00218812     EISSN: 15253163     Source Type: Journal    
DOI: 10.2527/jas.2011-4871     Document Type: Article

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