Differences in Spoilage Microflora Growth Kinetics Could Be Contributing to Beef Muscle-Specific Color Stability
The role of microbial communities on beef color stability during retail display is not fully understood. Therefore, this study aimed to characterize the physiochemical properties and microbial communities of color-stable (longissimus lumborum [LL]) and color-labile (psoas major PM]) beef muscles dur...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2024-01-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/16915/ |