Browsing OSU - Electronic Theses and Dissertations by Subject "dark-cutting beef"
Now showing items 1-4 of 4
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Effects of enhancement and nitrite-embedded packaging on dark-cutting beef color
(2020-07)The objective of this study was to determine the effects of novel nitrite-embedded packaging (NEP) and enhancement on retail and cooked color and palatability of dark-cutting beef. Selection of dark-cutting beef strip loins ... -
Effects of high-pressure processing on dark-cutting beef color
(2022-05)The objective was to evaluate the effects of high-pressure processing (HPP) levels on retail color, cooked color, and sensory attributes of dark-cutting beef. Eight USDA Choice (mean pH = 5.5; normal pH beef) and twelve ... -
Effects of sodium nitrite and tocopherol incorporated poly (lactic acid) films on dark-cutting beef
(2023-05)This study aimed to determine the effects of poly(lactic acid)-(PLA) films incorporating sodium nitrite and α-tocopherol on dark-cutting beef. A low-concentration (LC) PLA pellet was compounded with 0.12% sodium nitrite ... -
Molecular and biochemical basis of dark-cutting beef
(2022-12)Dark-cutting beef is a meat quality defect where beef fails to have a characteristic bright-red color typical of normal-pH beef. The occurrence of dark-cutting beef is associated with a high muscle pH resulting from defective ...