Retail Display Properties and Consumer Perception of Extended Aged Beef Topically Treated with Ascorbic Acid and Rosemary Extract

Extended aging increases browning and decreases redness in fresh beef. The goal of this study was to test an already proven combination of antioxidants (0.05% ascorbic acid + 0.1% rosemary extract) using a method that could be applied at the retail level to simply and effectively extend the shelf-li...

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書誌詳細

主要な著者:	Christopher J. Williams, Gordon K. Murdoch, Matt C. Colle, Matthew E. Doumit, Michael J. Colle, Phil D. Bass, Ron P. Richard, Will I. Loucks
フォーマット:	Artigo
言語:	Inglês
出版事項:	Iowa State University Digital Press 2019-02-01
シリーズ:	Meat and Muscle Biology
主題:	rosemary extract Beef Aging ascorbic acid
オンライン･アクセス:	https://www.iastatedigitalpress.com/mmb/article/id/9073/
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