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Improving the lean muscle color of dark-cutting beef by aging, antioxidant-enhancement, and modified atmospheric packaging
The objective was to evaluate the effects of wet-aging, rosemary-enhancement, and modified atmospheric packaging on the color of dark-cutting beef during simulated retail display. No-roll dark-cutting strip loins (n = 12; pH > 6.0) were selected from a commercial packing plant within 3 d postharv...
Zapisane w:
| Wydane w: | J Anim Sci |
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| Główni autorzy: | , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Oxford University Press
2017
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6292250/ https://ncbi.nlm.nih.gov/pubmed/29293765 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2527/jas2017.1967 |
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