Effect of antioxidant solubility and concentration on discoloration of beef vertebrae marrow during display

Authors :: Mancini, Richard A.
Herald, Tom J.
Hunt, Melvin C.
Johnson, Dallas E.
Seyfert, Mark
Kropf, Donald H.
Hachmeister, Kathy A.
Source :: Journal of Food Science. Oct, 2006, Vol. 71 Issue 8, pC489, 6 p.
Publication Year :: 2006
Abstract: The effects of antioxidant solubility and concentration on beef lumbar vertebrae marrow discoloration during display are compared. It is observed that ascorbic acid minimized discoloration on the cut surface of lumbar vertebrae in high-oxygen modified atmosphere packaging, and that altering ascorbic acid's solubility would limit the antioxidant's ability to maintain color.

Subjects :: Color of food -- Research
Antioxidants -- Research
Food conservation -- Research
Food -- Protection and preservation
Food -- Research
Beef
Business
Food/cooking/nutrition

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