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AKSU Mİ, ERDEMİR E. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1288-1298. [PMID: 35250054 PMCID: PMC8882536 DOI: 10.1007/s13197-021-05137-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2021] [Accepted: 05/06/2021] [Indexed: 11/26/2022]
Abstract
In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and sensory properties of ready-to-eat pastırma were investigated. The usage of PL affected pastırma properties as pH (P < 0.01), TBARS (P < 0.01), salt (P < 0.01), residual nitrite content (P < 0.01), a* value (P < 0.01), microbial properties (P < 0.01) (total aerobic mesophylic bacteria, lactic acid bacteria, Micrococcus/Staphylococcus, yeast-mould count) and amino acid levels [lysine (P < 0.01), isoleucine (P < 0.01), leucine (P < 0.01), methionine (P < 0.05), phenylalanine (P < 0.01), valine (P < 0.05), threonine (P < 0.01), tryptophan (P < 0.05), aspartic acid (P < 0.05), glutamic acid (P < 0.05), asparagine (P < 0.05), serine (P < 0.01), histidine (P < 0.01), glycine (P < 0.01), alanine (P < 0.01), proline (P < 0.01), cystine (P < 0.05) and norvaline (P < 0.01)]. According to results of sensory analysis, the difference among pastırma samples including PL was not significant (P > 0.05).
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Affiliation(s)
- Muhammet İrfan AKSU
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, 26160 Eskişehir, Turkey
| | - Ebru ERDEMİR
- Department of Nutrition and Dietetics, İbrahim Çeçen University, Health High School, 04000 Ağrı, Turkey
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Lee SH, Choe J, Shin DJ, Yong HI, Choi Y, Yoon Y, Jo C. Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.02.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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3
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Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3158086] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Due to microbial growth, beef easily gets corrupt in retail conditions, and the color and quality of the meat will be deteriorated. Therefore, hurdle technology, namely, pretreatment of carbon monoxide (CO), chlorine dioxide, and lactic acid, is used for vacuum-packaged beef to decontaminate beef and increase its quality stability. Beef was pretreated with 100% CO (C1), 100% CO and 50 mg/L chlorine dioxide (C2), and 100% CO and 50 mg/L chlorine dioxide and 30 g/L lactic acid (C3). The untreated samples were used as control (CK). During storage, thea⁎color parameters of C1, C2, and C3 were significantly higher than that of CK, indicating CO pretreatment is a good way to maintain color appearance of beef, and chlorine dioxide and lactic acid did not affect the color-protecting role of CO on beef. C3 showed the strongest antimicrobial activity with the lowest total viable counts, followed by C2, C1, and CK. Samples in C3 also showed the lowest total volatile basic nitrogen, pH, thiobarbituric acid reactive substance, and metmyoglobin during the mid-late storage. Moreover, C3 can keep beef with higher unsaturated fatty acids. In conclusion, CO pretreatment combined with chlorine dioxide and lactic acid displayed efficient antimicrobial and color-stability activity for vacuum-packaged beef. It would be a potential way to use pretreatment of CO combined with chlorine dioxide and lactic acid to maintain the quality of vacuum-packaged beef.
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Purohit A, Singh RK, Kerr WL, Mohan A. Influence of redox reactive iron, lactate, and succinate on the myoglobin redox stability and mitochondrial respiration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12570-12575. [PMID: 25469461 DOI: 10.1021/jf5037596] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Metabolic intermediates of glycolysis and the tricarboxylic cycle can stabilize beef color through improved metmyoglobin-reducing activity. Inorganic redox reactive iron (RRI) forms are pro-oxidants that have been shown to oxidize myoglobin in model systems. This study investigated how RRI, in the presence of added metabolic intermediates lactate and succinate, influences myoglobin (Mb) redox stability and color of beef strip loin homogenates and how it affects mitochondrial respiration. Homogenates with added RRI and either lactate or succinate had lower (p < 0.05) a* values than control homogenates. Oxymyoglobin increased (p < 0.05) as ferrous ion increased in the lactate and succinate treatments. The presence of ferrous or ferric ions reduced the mitochondrial oxidation rates of lactate and succinate (p < 0.05). The benefit of color stability offered by the metabolic intermediates and mitochondria-assisted metmyoglobin reduction was reduced by inorganic iron ions.
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Affiliation(s)
- Anuj Purohit
- Department of Food Science and Technology, University of Georgia , 100 Cedar Street, Athens, Georgia 30602-2610, United States
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Cruzen SM, Kim YHB, Lonergan SM, Grubbs JK, Fritchen AN, Huff-Lonergan E. Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems. Meat Sci 2014; 101:63-72. [PMID: 25437452 DOI: 10.1016/j.meatsci.2014.11.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 09/17/2014] [Accepted: 11/10/2014] [Indexed: 02/04/2023]
Abstract
The objective was to determine the influence of calcium lactate/phosphate enhancement on quality of beef round cuts in high-oxygen modified atmosphere (HiOx-MAP; 80% O2/20% CO2). Mm. semimembranosus (SM), semitendinosus (ST), and adductor (AD) were divided and assigned to water-injected control (CON), 3mM phosphate (STP), or 200mM calcium lactate/3mM phosphate (CAL/STP) treatments at 24h postmortem. Steaks (n=10) were vacuum packaged (VAC) and stored for 9days, then displayed for 7days in VAC or HiOx-MAP. Lipid oxidation, pH, surface color, star probe, and sensory characteristics were evaluated. HiOx-MAP resulted in greater lipid oxidation, more discoloration, and decreased sensory quality of steaks (P<0.05) compared to VAC. However, CAL/STP enhancement significantly reduced lipid oxidation of all steaks, decreased ST and SM star probe values, and improved tenderness of HiOx-MAP packaged AD and SM (P<0.05). Results suggest that CAL/STP enhancement has beneficial effects on lipid stability and sensory attributes of beef round cuts under HiOx-MAP.
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Affiliation(s)
- Shannon M Cruzen
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States.
| | - Yuan H Brad Kim
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
| | - Steven M Lonergan
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
| | - Judson K Grubbs
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
| | - Aaron N Fritchen
- Department of Animal Science, Iowa State University, Ames, IA 50011, United States
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Nerimetla R, Walgama C, Ramanathan R, Krishnan S. Correlating the Electrochemical Kinetics of Myoglobin-Films to pH Dependent Meat Color. ELECTROANAL 2014. [DOI: 10.1002/elan.201300630] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Nair M, Suman S, Li S, Ramanathan R, Mancini R. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins. Meat Sci 2014; 96:408-12. [DOI: 10.1016/j.meatsci.2013.07.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 07/19/2013] [Accepted: 07/28/2013] [Indexed: 11/17/2022]
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Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links. Meat Sci 2013; 96:1509-16. [PMID: 24491469 DOI: 10.1016/j.meatsci.2013.11.016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 10/16/2013] [Accepted: 11/17/2013] [Indexed: 11/21/2022]
Abstract
Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage using commercial trimmings. Analysis over storage included total plate count (TPC), TBARS, sensory analysis, cooking loss, pH, and color. Treatments included: (a) vinegar and sodium lactate mixture (V), (b) sodium lactate (S), (c) positive control with BHA/BHT (B) and (d) negative control, seasoning only (C). Treatments S and V had lower TPC (P<0.05) from days 5 to 14 when compared to B and C. TBARS values increased (P<0.05) for C, S, and V while B did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over storage time for all treatments, B maintained more redness. There were few major differences in descriptive sensory evaluation over time, but S and V precluded early onset of rancidity, oxidation and other off-flavors contrary to some of the analytical results. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.
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Sørheim O, Høy M. Effects of food ingredients and oxygen exposure on premature browning in cooked beef. Meat Sci 2013; 93:105-10. [DOI: 10.1016/j.meatsci.2012.08.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 08/08/2012] [Accepted: 08/08/2012] [Indexed: 10/28/2022]
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Apple JK, Sawyer JT, Meullenet JF, Yancey JWS, Wharton MD. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2. J Anim Sci 2011; 89:4207-20. [DOI: 10.2527/jas.2011-4147] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Mancini R, Ramanathan R, Suman S, Konda M, Joseph P, Dady G, Naveena B, López-López I. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties. Meat Sci 2010; 85:339-46. [DOI: 10.1016/j.meatsci.2010.02.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2009] [Revised: 01/27/2010] [Accepted: 02/01/2010] [Indexed: 11/29/2022]
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13
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Mancini R, Suman S, Konda M, Ramanathan R, Joseph P, Beach C. Mass spectrometric investigations on lactate adduction to equine myoglobin. Meat Sci 2010; 85:363-7. [DOI: 10.1016/j.meatsci.2010.02.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2009] [Revised: 12/10/2009] [Accepted: 02/03/2010] [Indexed: 11/30/2022]
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Suman S, Mancini R, Joseph P, Ramanathan R, Konda M, Dady G, Naveena B, López-López I. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci 2010; 84:329-33. [DOI: 10.1016/j.meatsci.2009.08.051] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2009] [Revised: 08/10/2009] [Accepted: 08/28/2009] [Indexed: 11/27/2022]
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King DA, Shackelford SD, Kuehn LA, Kemp CM, Rodriguez AB, Thallman RM, Wheeler TL. Contribution of genetic influences to animal-to-animal variation in myoglobin content and beef lean color stability1. J Anim Sci 2010; 88:1160-7. [DOI: 10.2527/jas.2009-2544] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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HUTCHISON S, SEYFERT M, HUNT M, HIGGINS J. EFFECTS OF pH, LACTATE CATION (K, Na, Ca), AND LACTATE ION CONCENTRATION ONIN VITROMETMYOGLOBIN-REDUCING ACTIVITY. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00168.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Zhu J, Liu F, Li X, Dai R. Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:5976-5981. [PMID: 19499948 DOI: 10.1021/jf900958p] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
In two experiments, the effect of succinate sodium on the metmyoglobin (MetMb) reduction and color stability of beef patties was investigated. In experiment 1, the ground-beef strip loins (longissimus dorsi muscle) were blended with different concentrations of succinate. Enhancing patties with 6 mM succinate significantly increased the MetMb-reducing ability and subsequent color stability during storage. In experiment 2, MetMb and different concentrations of succinate, lactate, and reduced nicotinamide adenine dinucleotide (NADH) were incubated with mitochondria, and their effect on meat MetMb reduction was investigated. Increasing the concentration of NADH and lactate increased MetMb reduction, but only succinate of 16 and 24 mM significantly decreased the relative MetMb percentage compared to other systems. This indicate that there are no significant differences between aerobic and anaerobic MetMb-reducing activities. In comparison to the systems of NADH-MetMb reduction (including the systems of lactate-MetMb reduction), the succinate-MetMb reduction systems are more stable and less affected by oxygen. More identification work is needed to obtain the more complete pathways on MetMb reduction.
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Affiliation(s)
- Jinyuan Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Kim Y, Keeton J, Smith S, Maxim J, Yang H, Savell J. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.12.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Kim Y, Keeton J, Yang H, Smith S, Sawyer J, Savell J. Color stability and biochemical characteristics of bovine muscles when enhanced with L- or D-potassium lactate in high-oxygen modified atmospheres. Meat Sci 2009; 82:234-40. [DOI: 10.1016/j.meatsci.2009.01.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2008] [Revised: 01/13/2009] [Accepted: 01/14/2009] [Indexed: 10/21/2022]
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Sawyer JT, Apple JK, Johnson ZB, Baublits RT, Yancey JWS. Fresh and cooked color of dark-cutting beef can be altered by post-rigor enhancement with lactic acid. Meat Sci 2009; 83:263-70. [PMID: 20416741 DOI: 10.1016/j.meatsci.2009.05.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2008] [Revised: 02/06/2009] [Accepted: 05/15/2009] [Indexed: 11/24/2022]
Abstract
Fresh and cooked color of dark-cutting (DC) beef strip loins (mean pH=6.56) enhanced with 0.25, 0.50, 0.75 or 1.00% lactic acid (LA) were compared to non-enhanced DC and normal pH (NpH; mean pH=5.43) strip loins. Even though NpH steaks received the most (P<0.05) desirable fresh color scores, color scores for steaks from DC sections enhanced with 0.25% LA approached those of NpH steaks after the first day of retail display. Discoloration scores were also similar (P>0.05) among NpH and 0.25% LA-enhanced DC steaks throughout the 5 d of display. Fresh steaks from NpH strip loins were redder, as evidenced by greater (P<0.05) a(∗) values and lower (P<0.05) hue angles, than DC steaks and DC steaks enhanced with LA, regardless of concentration. However, cooked color scores and proportions of denatured myoglobin were similar (P>0.05) between untreated NpH steaks and DC steaks enhanced with 0.25% LA. Results from this study indicate that enhancing DC beef with LA may lead to the brightening of the fresh color and prevention of the persistent red cooked color, approaching that of NpH beef.
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Affiliation(s)
- J T Sawyer
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville, AR 72701, USA
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Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaks. Meat Sci 2009; 81:664-70. [DOI: 10.1016/j.meatsci.2008.11.007] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2008] [Revised: 10/28/2008] [Accepted: 11/08/2008] [Indexed: 11/21/2022]
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22
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Suman SP, Joseph P, Li S, Steinke L, Fontaine M. Primary structure of goat myoglobin. Meat Sci 2009; 82:456-60. [PMID: 20416681 DOI: 10.1016/j.meatsci.2009.02.017] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2008] [Revised: 01/30/2009] [Accepted: 02/26/2009] [Indexed: 11/29/2022]
Abstract
Color stability attributes of goat meat are different from those of sheep meat, possibly due to species-specific differences in myoglobin (Mb) biochemistry. An examination of post-genomic era protein databases revealed that the primary structure of goat Mb has not been determined. Therefore, our objective was to characterize the primary structure of goat Mb. Goat Mb was isolated from cardiac muscles employing ammonium sulfate precipitation and gel-filtration chromatography, and Edman degradation was utilized to determine the amino acid sequence. Sequence analyses of intact Mb as well as tryptic- and cyanogen bromide-peptides yielded the complete primary structure of goat Mb, which shared 98.7% similarity with sheep Mb. Similar to other livestock myoglobins goat Mb has 153 residues. Comparison of the sequences of goat and sheep myoglobins revealed two amino acid substitutions - THRgoat8GLNsheep and GLYgoat52GLUsheep. Goat Mb contains 12 histidine residues. As observed in other meat-producing livestock species, distal and proximal histidines, responsible for stabilizing the heme group and coordinating oxygen-binding, are conserved in goat Mb.
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Affiliation(s)
- S P Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
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Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 days. Meat Sci 2009; 81:71-6. [DOI: 10.1016/j.meatsci.2008.06.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2008] [Revised: 06/18/2008] [Accepted: 06/19/2008] [Indexed: 11/23/2022]
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat. Meat Sci 2008; 80:43-65. [DOI: 10.1016/j.meatsci.2008.05.028] [Citation(s) in RCA: 431] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2008] [Revised: 05/19/2008] [Accepted: 05/20/2008] [Indexed: 11/20/2022]
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