134 Comparison of new and modern lighting technologies on ground beef color

2016 ◽  
Vol 94 (suppl_2) ◽  
pp. 63-63
Author(s):  
J. V. Cooper ◽  
D. R. Reynolds ◽  
B. R. Wiegand ◽  
Z. D. Callahan ◽  
A. B. Koc ◽  
...  
Keyword(s):  
Ground Beef ◽  
Beef Color

scholarly journals Effects of Lactic Acid Dipped Beef Trim Stored 24 or 48 H and Chub Storage Duration on Ground Beef Color in Retail Display

2018 ◽  
Vol 2 (2) ◽  
pp. 91-91
Author(s):  
E. N. Mahalitc ◽  
M. F. Miller ◽  
J. C. Brooks ◽  
M. M. Brashears ◽  
J. F. Legako
Keyword(s):  
Lactic Acid ◽  
Ground Beef ◽  
Storage Duration ◽  
Retail Display ◽  
Beef Color

scholarly journals Effects of pH, myoglobin form, and endpoint temperature on cooked ground beef color

2000 ◽  
pp. 110-112
Author(s):  
M.K. Schoenbeck ◽  
Donald H. Kropf ◽  
Melvin C. Hunt ◽  
S. Hawthorne ◽  
Sally L. Stroda
Keyword(s):  
Ground Beef ◽  
Effects Of Ph ◽  
Beef Color

Effect of lighting on ground beef acceptability

2002 ◽  
Vol 82 (3) ◽  
pp. 305-309 ◽  
Author(s):  
S. Barbut
Keyword(s):  
Key Words ◽  
Fiber Optic ◽  
Ground Beef ◽  
Diode Array ◽  
Light Sources ◽  
Meat Color ◽  
Fiber Optic Probe ◽  
Beef Meat ◽  
Optic Probe ◽  
Beef Color

The effects of incandescent (INC), cool-white fluorescent (FL), and metal halide (MH) light sources on the appearance of medium, lean, and extra lean ground beef meat were investigated. Meat color with INC illumination was preferred (P < 0.05) over that with MH illumination for all meat types, and over FL illumination for extra-lean and medium meats. The majority of the panelists described the meat as red under INC lighting, but brown or dark red under FL and MH lighting. Relative luminance data, collected with a fiber optic probe connected to a photo diode array, demonstrated the reason to be a lack of redness in the FL and MH light sources. Key words: Acceptability, beef, color, hamburger, meat, spectra, sensory

Effect of feeding different concentrations and by-products throughout a beef growing system on ground beef color and lipid oxidation

Meat Science ◽  
2014 ◽  
Vol 96 (1) ◽  
pp. 480-481
Author(s):  
J.O. Buntyn⁎ ◽  
B.D. Cleveland ◽  
J.C. MacDonald ◽  
G.E. Erickson ◽  
T.F. Jones ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Beef Color ◽  
By Products ◽  
Effect Of Feeding

scholarly journals Effects of Pomegranate Rind Extract on Ground Beef Color

2017 ◽  
Vol 1 (2) ◽  
pp. 142-142
Author(s):  
K. M. Wills ◽  
H. J. Nelson ◽  
S. Bhargava ◽  
A. Abraham ◽  
G. G. Mafi ◽  
...  
Keyword(s):  
Ground Beef ◽  
Beef Color

scholarly journals Pomegranate Rind Extract Limits Ground Beef Color Discoloration and Lipid Oxidation

2018 ◽  
Vol 2 (2) ◽  
pp. 185-185
Author(s):  
T. M. Neilson ◽  
M. M. Pfeiffer ◽  
G. Mafi ◽  
D. VanOverbeke ◽  
R. Ramanathan
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Beef Color

scholarly journals Effects of Packaging, Antioxidants, and Nadh on Ground Beef Color and Oxidation Reduction Potential

2017 ◽  
Vol 1 (2) ◽  
pp. 163-163
Author(s):  
R. M. Mitacek ◽  
R. Ramanathan ◽  
D. VanOverbeke ◽  
G. Mafi ◽  
K. Brennecke ◽  
...  
Keyword(s):  
Reduction Potential ◽  
Ground Beef ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Beef Color

Effects of succinate on ground beef color and premature browning

Meat Science ◽  
2011 ◽  
Vol 89 (2) ◽  
pp. 189-194 ◽  
Author(s):  
R.A. Mancini ◽  
R. Ramanathan ◽  
S.P. Suman ◽  
G. Dady ◽  
P. Joseph
Keyword(s):  
Ground Beef ◽  
Beef Color
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