ArticleFood science of animal resources2026
Investigation of antioxidants and intrinsic factors as the cause of discoloration in vacuum-packaged beef.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Intrinsic factors of vacuum-packaged, discolored beef samples found in the early stages of wet aging at the slaughterhouse were measured and compared to a control group. The aim was to identify possible differences in intrinsic factors that could explain the discolorations. L*, a*, b* values, and myoglobin redox state levels were measured to characterize the extent of discoloration and the oxidation state of myoglobin. pH value, redox potential, total reducing activity, and the concentrations of lactate, α-tocopherol, β-carotene, and NAD
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