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http://krishi.icar.gov.in/jspui/handle/123456789/7060Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ramanathan R | en_US |
| dc.contributor.author | Mancini R.A | en_US |
| dc.contributor.author | Naveena B.M, | en_US |
| dc.contributor.author | Konda M.K.R | en_US |
| dc.date.accessioned | 2018-09-19T10:20:41Z | - |
| dc.date.available | 2018-09-19T10:20:41Z | - |
| dc.date.issued | 2010-12-31 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/7060 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | A completely randomized block design was used to assess the effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. Loins were divided into sections, assigned to one of four treatments (non-enhanced day 0, non-enhanced day 5, water-enhanced, and 3% lactate), vacuum packaged, stored for 5 days at 4 °C, and then cut into steaks that were used to prepare 100% of deoxy-, oxy-, met-, and carboxymyoglobin according to AMSA (1991). Surface color was analyzed using a HunterLab Miniscan Plus Spectrocolorimeter. Lactate-enhanced steaks had the least overall surface reflectance and the darkest surface color (lower L*; P < 0.05). For 100% of each myoglobin form, K/S values and ratios (isobestic wavelengths ÷ 525 nm) at 474, 525, 572, and 610 also were influenced by lactate-enhancement. Hence, when estimating surface myoglobin forms using K/S ratios, separate 100% myoglobin reference standards should be prepared from both non-enhanced and enhanced steaks. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | ScienceDirect | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Lactate surface reflectance beef longissimus steaks | en_US |
| dc.title | Effect of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaks. | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Article | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Meat Science | en_US |
| dc.publication.volumeno | 84 | en_US |
| dc.publication.pagenumber | 219-226 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1016/j.meatsci.2009.08.027 | en_US |
| dc.publication.authorAffiliation | ICAR::National Research Centre on Meat, Hyderabad | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 9.64 | en_US |
| Appears in Collections: | AS-NRCMeat-Publication | |
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