Effect of muscle source on premature browning in ground beef

Meat Science

Volumn 68, Issue 3, 2004, Pages 457-461

  Suman, S P ^a   Faustman, C ^a   Lee, S ^a   Tang, J ^a   Sepe, H A ^a   Vasudevan, P ^a   Annamalai, T ^a   Manojkumar, M ^a   Marek, P ^a   Decesare, M ^a   Venkitanarayanan, K S ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Beef color; Ground beef; Longissimus lumborum; Premature browning; Psoas major

Indexed keywords

BEEF COLOR; GROUND BEEFS; LONGISSIMUS LUMBORUM; PREMATURE BROWNING; PSOAS MAJOR;

CONCENTRATION (PROCESS); FOOD PRODUCTS; FOOD STORAGE; MEATS; MOISTURE; PH; TEMPERATURE DISTRIBUTION;

MUSCLE;

EID: 9644276821     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.04.012     Document Type: Article

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