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The surface sheen phenomenon in enhanced beef steaks, packaged under modified atmosphere, was studied using various combinations of processing techniques and brine formulations. There was no effect (P>0.05) of time between enhancement and when steaks were cut on surface sheen. Beef temperature less than 0°C prior to enhancement, resulted in less (P≤0.05) sheen and less retained pump (P≤0.05) than...
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