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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.
Affiliation
  • 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 in En | MEDLINE | ID: mdl-32818818
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Color / Red Meat / Food Handling / Lipids Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article Affiliation country: United States Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Color / Red Meat / Food Handling / Lipids Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2021 Document type: Article Affiliation country: United States Country of publication: United kingdom