Browsing OSU Theses by Subject "meat color"
Now showing items 1-4 of 4
-
Characterizing the proteomic and mitochondrial functional differences between normal-pH and dark-cutting beef
(2019-12)Dark-cutting beef is an example of color deviation, in which beef fails to have a characteristic bright-red color. The overall goal of the current research was to determine the biochemical basis of dark-cutting beef. Two ... -
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 enhancement on beef longissimus color
(2020-05)Aging can improve beef palatability and eating experience. However, extended aging negatively impacts meat color and oxidative stability. The overall goal of the current research was to determine the effect of enhancement, ... -
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 ...