Effects of ascorbic acid, rosemary, and Origanox™ in preventing bone marrow discoloration in beef lumbar vertebrae in aerobic and anaerobic packaging systems.


Treatments of 1.25% or 2.5% ascorbic acid (AA); 0.1% or 0.2% rosemary; or a combination of 0.15% Origanox™+0.3% AA on beef lumbar vertebrae (n=72) were evaluated for their effectiveness in preventing bone discoloration in retail packages. Vertebrae were held either 6 or 14d postmortem; cut into 2.54-cm sections; and packaged into either polyvinyl chloride… (More)
DOI: 10.1016/j.meatsci.2005.06.002


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