Pigment stability improvement in beef steak by ascorbic acid application
1991
Mitsumoto, M. | Cassens, R.G. | Schaefer, D.M. | Scheller, K.K.
The effect on meat color of spreading a vitamin C solution on the surface of fresh beef longissimus was studied during 16 days of illuminated display at 4 degrees C. The meat treated with 10% vitamin C solution at 0.1 mL solution to 20g meat had lower metmyoglobin and higher oxymyoglobin than the control after 4 days of display. Vitamin C treatment delayed metmyoglobin formation for 3 days compared to the control.
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