Effects of postmortem storage time on color and mitochondria in beef.

Abstract

To assess the effects of aging time (0, 15, 30, and 45 d) and temperature (0 or 5 °C) on beef mitochondria and steak color, vacuum packaged longissimus (n=15) and cardiac muscles were assigned to 1 of 6 temperature×time combinations. As time increased, initial red color intensity increased whereas both mitochondrial oxygen consumption and color stability… (More)
DOI: 10.1016/j.meatsci.2014.04.007

2 Figures and Tables

Topics

  • Presentations referencing similar topics