Investigation of muscle-specific beef color stability at different ultimate pHs.
Shuang WuJina HanRongrong LiangPengcheng DongLixian ZhuDavid L HopkinsYimin ZhangXin Luo
Published in: Asian-Australasian journal of animal sciences (2020)
The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.