Effects of high-pressure processing on cooked color and eating qualities of dark-cutting beef
High meat pH leads to an undercooked or an abnormal pink appearance in fully-cooked product. High-pressure processing (HPP) promotes protein denaturation. The objective was to evaluate the effects of HPP on cooked steak color and sensory attributes of dark-cutting beef. USDA Choice (mean pH = 5.5) a...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-06-01
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Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222002153 |