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...

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Dettagli Bibliografici
Pubblicato in:J Anim Sci
Autori principali: Wills, K. M., Mitacek, R. M., Mafi, G. G., VanOverbeke, D. L., Jaroni, D., Jadeja, R., Ramanathan, R.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Oxford University Press 2017
Soggetti:
Meat Science
Accesso 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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