The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period
Monique Marcondes Krauskopf, Chimenes Darlan Leal de Araújo, Priscila R. dos Santos-Donado, Mariana Damiames Baccarin Dargelio, João Antônio Santos Manzi, Anna Cecília Venturini, Júlio César de Carvalho Balieiro, Eduardo Francisquine Delgado, Carmen J. Contreras‐Castillo
Topics & Concepts
MetmyoglobinLipid oxidationModified atmosphereFood scienceChemistryVacuum packingAnimal scienceBiologyShelf lifeMyoglobinBiochemistryAntioxidantMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals