Improving beef color stability: Practical strategies and underlying mechanisms

Meat Science

Volumn 98, Issue 3, 2014, Pages 490-504

  Suman, Surendranath P ^a   Hunt, Melvin C ^b   Nair, Mahesh N ^a   Rentfrow, Gregg ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Enhancement; Fresh and cooked beef color; Metabolites; Myoglobin; Packaging

Indexed keywords

ANIMALS; ANTIOXIDANTS; COMMERCE; IMAGE ENHANCEMENT; MEATS; METABOLITES; MUSCLE; PACKAGING; STABILITY;

BIOMOLECULAR INTERACTIONS; CONSUMER PERCEPTION; COOKED BEEF; ENDOGENOUS FACTORS; FUNDAMENTAL MECHANISMS; MYOGLOBIN; PACKAGING SYSTEM; SCIENTIFIC PRINCIPLES;

COLOR;

ANIMALIA;

ANTIOXIDANT; MYOGLOBIN;

ANALYSIS; ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; BOVINE; COLOR; DIET; FOOD PACKAGING; FOOD PRESERVATION; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; DIET; FOOD PACKAGING; FOOD PRESERVATION; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION;

EID: 84905100512     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.06.032     Document Type: Article

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