Antioxidant status affects color stability and tenderness of calcium chloride-injected beef.

Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.

Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-m...

effect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry

چکیده ندارد.

Oral Dosage with NutroCALTM (Calcium Propionate) to Enhance Beef Tenderness

Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color.

The objectives of these experiments were to determine 1) the most effective vitamin C concentration to stabilize color of beef cuts during retail display and 2) the effect on color of incorporating vitamin C into a calcium chloride (CaCl2) injection solution. Top round cuts (semimembranosus and adductor) were injected with 5% by weight of a 0, .25, .5, 1, 2, or 4% sodium ascorbate solution (Exp...

National beef tenderness survey.

To determine the average tenderness and sensory ratings of beef subprimal cuts sold in retail cases across the United States, retail cuts were purchased through typical retail outlets in 14 metropolitan cities and transported to Texas A&M University for sensory and Warner-Bratzler shear analysis. The overall mean shear force for all cuts was 3.65 kg, and the mean shear force values for chuck, r...