Color and lipid stability of dry aged beef during retail display.

Ribeiro, Felipe Azevedo; Lau, Soon K; Pflanzer, Sérgio B; Subbiah, Jeyamkondan; Calkins, Chris R

Ribeiro, Felipe Azevedo; Lau, Soon K; Pflanzer, Sérgio B; Subbiah, Jeyamkondan; Calkins, Chris R.

Afiliación

Ribeiro FA; Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA.
Lau SK; Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, USA.
Pflanzer SB; School of Food Engineering, Department of Food Technology, University of Campinas, Campinas, São Paulo 13083-862, Brazil.
Subbiah J; Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68588-6205, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726, USA; Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA.
Calkins CR; Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA. Electronic address: ccalkins1@unl.edu.

Meat Sci ; 171: 108274, 2021 Jan.

Article en En | MEDLINE | ID: mdl-32818818

Asunto(s)

Color; Manipulación de Alimentos/métodos; Lípidos/química; Carne Roja/análisis; Animales; Bovinos; Humedad; Oxidación-Reducción

Palabras clave

Discoloration; Dry aging; Meat; Oxidation; Shelf life

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Color / Carne Roja / Manipulación de Alimentos / Lípidos Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2021 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google