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The effects of L- or D-lactate on internal cooked colour development of steaks packaged in high-oxygen (80% O 2 /20% CO 2 ) modified atmosphere packaging (MAP) was investigated. Ten USDA Select beef strip loins were divided individually into 4 equal-width sections, and one of four treatments (control, 0.3% sodium tripolyphosphate, 2.5% L-lactate+0.3% sodium tripolyphosphate, and 2...
Fifteen USDA Select beef strip loins were divided individually into four equal width sections, and one of six treatments containing phosphate and/or calcium lactate (CAL) enhancement solutions were assigned randomly to each loin section (n=10). Steaks from each loin section were packaged with high-oxygen (80% O 2 ) modified-atmosphere packaging, and/or irradiated at 2.4kGy, stored 10 days...
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