Color formation and retention in fresh beef

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dc.contributor.author Kropf, Donald H.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Piske, D.
dc.date.accessioned 2010-12-01T22:19:30Z
dc.date.available 2010-12-01T22:19:30Z
dc.date.issued 2010-12-01
dc.identifier.uri http://hdl.handle.net/2097/6724
dc.description.abstract We conducted two studies in response to a severe problem with ground beef color encountered by beef fabricators and retailers. We concluded that: (1) Loss of muscle chemical-reducing capability upon grinding, with subsequent color deterioration, results from both the mechanical effect of grinding and incorporation of oxygen into the beef. (2) Flat, thin, surface muscles from beef carcasses retain more ability to bloom (turn bright red) if they are removed by hot boning or after a relatively short chill period. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1987 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 87-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 514 en_US
dc.subject Beef en_US
dc.subject Color formation en_US
dc.subject Color Retention en_US
dc.title Color formation and retention in fresh beef en_US
dc.type Conference paper en_US
dc.date.published 1987 en_US
dc.citation.epage 46 en_US
dc.citation.spage 44 en_US
dc.description.conference Cattlemen's Day, 1987, Kansas State University, Manhattan, KS, March, 1987 en_US


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