Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

@article{Grobbel2008EffectsOP,
  title={Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.},
  author={Jeannine Grobbel and Michael E. Dikeman and Melvin C. Hunt and George A. Milliken},
  journal={Journal of animal science},
  year={2008},
  volume={86 5},
  pages={1191-9}
}
Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-maturity carcasses were assigned to either 14-d tenderness measurement or to display and then to 18-d… CONTINUE READING

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Fat reduction in animals and the effects on palatability and consumer acceptance of meat products

S. J. Eilert
Proc . Meat Conf . • 1987

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