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...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Iowa State University Digital Press
2023-04-01
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Series: | Meat and Muscle Biology |
Subjects: | |
Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/15716/ |