Effects of succinate on ground beef color and premature browning.

@article{Mancini2011EffectsOS,
  title={Effects of succinate on ground beef color and premature browning.},
  author={Richard A Mancini and Ranjith Ramanathan and Surendranath P. Suman and G A Dady and Poulson Joseph},
  journal={Meat science},
  year={2011},
  volume={89 2},
  pages={
          189-94
        }
}
The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O(2), and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66… CONTINUE READING
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