Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract

This study aimed to improve the color and oxidative stabilities of dark Nellore bull steaks with greater-than-normal ultimate pH (pH(u)) by the injection (8% raw wet weight basis) of a solution with L-lactate (2.5%), phosphate (0.3%) and rosemary extract (0.06%), with further packaging in high oxyge...

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Detalles Bibliográficos
Autores principales: Ribeiro, Caio César de Sousa, Guimarães, Kathelyn Araújo, Delgado, Eduardo Francisquine, Balieiro, Júlio César de Carvalho, Venturini, Anna Cecilia, Castillo, Carmen Josefina Contreras
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048233/
https://www.ncbi.nlm.nih.gov/pubmed/36981229
http://dx.doi.org/10.3390/foods12061302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048233/
https://www.ncbi.nlm.nih.gov/pubmed/36981229
http://dx.doi.org/10.3390/foods12061302

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