Investigation of muscle-specific beef color stability at different ultimate pHs

OBJECTIVE: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. METHODS: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by b...

Descripción completa

Detalles Bibliográficos
Autores principales: Wu, Shuang, Han, Jina, Liang, Rongrong, Dong, Pengcheng, Zhu, Lixian, Hopkins, David L., Zhang, Yimin, Luo, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649401/
https://www.ncbi.nlm.nih.gov/pubmed/32106656
http://dx.doi.org/10.5713/ajas.19.0943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7649401/
https://www.ncbi.nlm.nih.gov/pubmed/32106656
http://dx.doi.org/10.5713/ajas.19.0943

Ejemplares similares