Meat colour for retailers
Dr. Phil Bass and Dr Francisco Najar discuss colour stability post-mortem
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On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis” and its implications for the retail business.
This meta analysis was developed to understand the impact of postmortem aging time on the colour stability of fresh meat displayed at the retail level in the US.
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