Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail Display

The objective of this study was to evaluate the effects of a short-term/extreme temperature abuse (STA) on color characteristics and oxidative stability of aged beef muscles during simulated retail display. Two beef muscles (longissimus lumborum, LL and semitendinosus, ST) were aged for 7 (A7), 14 (...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Wook, Setyabrata, Derico, Choi, Yun-Sang, Kim, Yuan H. Brad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942549/
https://www.ncbi.nlm.nih.gov/pubmed/27433105
http://dx.doi.org/10.5851/kosfa.2016.36.3.343

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942549/
https://www.ncbi.nlm.nih.gov/pubmed/27433105
http://dx.doi.org/10.5851/kosfa.2016.36.3.343

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