Use of High-Pressure Processing to Improve the Redness of Dark-Cutting Beef

The objective was to evaluate the effects of high-pressure processing (HPP) levels on retail color of dark-cutting beef. Eight USDA Choice (mean pH=5.5; normal-pH beef) and 12 dark-cutting (mean pH=6.3) strip loins were obtained from a commercial packing plant within 2 d of harvest. Dark-cutting loi...

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Bibliographic Details
Main Authors: Cole Reesman, Gary Sullivan, Gretchen Mafi, Mary-Grace Danao, Morgan Pfeiffer, Ranjith Ramanathan, Sunil More
Format: Article
Language:English
Published: Iowa State University Digital Press 2023-04-01
Series:Meat and Muscle Biology
Subjects:
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/15716/