77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging
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DOI: 10.1093/jas/skz053.056
Abstract: Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the… read more here.
Keywords: atypical dark; cutting beef; dark cutting; color ... See more keywords