Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef-Reference-Cited by-同舟云学术

Mechanism for Lactate-Color Stabilization in Injection-Enhanced Beef

Published:2006-09-07 Issue:20 Volume:54 Page:7856-7862
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kim Yuan H.¹,Hunt Melvin C.¹,Mancini Richard A.¹,Seyfert Mark¹,Loughin Tom M.¹,Kropf Donald H.¹,Smith J. Scott¹

Affiliation:

1. Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, Kansas 66506; Department of Animal Science, 3636 Horsebarn Hill Road Extension, University of Connecticut, Storrs, Connecticut 06269-4040; and Department of Statistics, Dickens Hall, Kansas State University, Manhattan, Kansas 66506

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061225h

Reference26 articles.

1. Effects of calcium salts on beef longissimus quality

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